Chicken Thighs With Love Apple Jam

• 12-15 Large bone in Skin on Chicken thighs
• 5 Cloves garlic
• 4 cups sliced yellow onion
• 2 cinnamon sticks or 1.5 tablespoon of ground cinnamon
• 1/2 cup Chopped fresh ginger
• 3/4 cup honey
• 3-4 green cardamon pods
• 2 cups Pomegranate Juice
• 3 Large cans crushed San Marzano Tomatoes (not with basil)
• Salt & Pepper
• 2 cups Chicken Stock
• Fresh Mint
• Fresh Cilantro
• 1/2 cup Chopped toasted pistachios

1. Heat olive oil over medium heat ...add Onions, Ginger, Cinnamon Stick, Crushed cardamon pods, 1 tablespoon of ground cumin, Urfa Pepper and season with..salt & pepper
2. Lower heat and saute until onions soften and get a wee bit brown on the edges, about 15 minutes
3. Add tomatoes, pomegranate juice & honey, stir well and cook down stirring occasionally for at least 3 hours, maybe more, you want it to get dark and sticky, almost like barbeque sauce, it shoud reduce down at least by half-- You can do this a day ahead
4. Dry Chicken thighs well and season on both sides with Salt, Pepper & remaining Cumin.
5. Working in batches brown the Chicken on both sides, make sure they have room or else the will steam and the skin will get rubbery...you want it nice & crisp, but the thighs should not cook through
6. Once all the chicken is finished layer them in a large dutch oven or any other oven proof dish large enough to hold them in 1 or 2 layers
7. Pour over chicken and bake @ 350 for 1 hours
8. Right before serving cover with a flurry of chopped pistachios, mint & cilantrornCan be made 1 day ahead and reheated (even better actually)

chicken, garlic, yellow onion, cinnamon, fresh ginger, honey, green cardamon pods, pomegranate juice, tomatoes, salt, chicken, fresh mint, fresh cilantro, pistachios

Taken from food52.com/recipes/21041-chicken-thighs-with-love-apple-jam (may not work)