Khoresht Fesenjan - Persian Pomegranate And Walnut Stew

• 8 chicken thighs
• 1 onion, chopped
• 2 bay leaves
• 4 cups walnuts
• 1/2 cup water
• 1 tablespoon flour
• 2 cups water
• 1 cup pomegranate concentrate (or paste)

1. Toast the walnuts, but make sure they don't burn! Then, cool them on a baking sheet.
2. Add the walnuts to a food processor and grind them into a fine texture.
3. In a large pot, saute the onion until translucent over medium heat.
4. Season the chicken with salt and pepper, then add to onion and cook a few minutes.
5. Turn chicken pieces after a few minutes.
6. Add bay leaves and 1/2 cup water. Cover and cook 30 minutes.
7. Place another pot over medium heat and add 1 tablespoon of flour. Toast it lightly.
8. Add 2 cups of water and mix well until lumps disappear.
9. Add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. Turn heat to low.
10. Make sure you watch your walnuts. As the mixture thickens, it can easily burn.
11. Once you see a layer of oil forming on top and bubbling, add pomegranate concentrate and mix well. Season with salt.
12. If you find the stew to be too tart, add sugar (teaspoons at a time) until desired taste.
13. Add chicken pieces, making sure each piece is submerged in the stew. Cook a few minutes longer so the flavors incorporate and chicken warms through.
14. Serve over basmati rice.

chicken, onion, bay leaves, walnuts, water, flour, water, pomegranate concentrate

Taken from www.food.com/recipe/khoresht-fesenjan-persian-pomegranate-and-walnut-stew-427649 (may not work)