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1
In a food processor, finely grind the walnuts; do not grind to a paste.
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2
Season the chicken with salt and pepper.
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3
Lightly grease a large nonstick skillet with olive oil cooking spray, and heat.
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4
Add the chicken thighs and cook over moderate heat until browned, about 5 minutes per side.
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5
Transfer to a plate.
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6
Add the chicken broth to the skillet and bring to a boil over high heat, scraping up any browned bits on the bottom.
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7
Remove from the heat.
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8
Heat the olive oil in a large enameled cast-iron casserole.
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9
Add the onion, cover and cook over low heat, stirring occasionally, until softened and just starting to brown, about 20 minutes.
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10
Uncover and cook, stirring, until browned, about 10 minutes.
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11
Add the ground walnuts, pomegranate molasses, brown sugar, saffron, cumin and the chicken broth and bring to a boil.
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12
Simmer over low heat for 15 minutes.
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13
Add the chicken thighs, cover and simmer until cooked through and tender, about 15 minutes.
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14
Transfer the chicken to a plate and simmer the sauce over moderate heat until slightly thickened, about 2 minutes.
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15
Return the chicken to the sauce, turn to coat and season with salt and pepper.
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16
Transfer the chicken to plates; spoon the sauce on top.
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17
Sprinkle with the pomegranate seeds and cilantro and serve.
