Narsharab Chicken (نارشراب تویوغ) — Azerbaijani Chicken in Pomegranate-Walnut Sauce

• 900 gChicken thighs, bone-in and skin-on (about 6 small thighs)
• 6 gFine sea salt (1 tsp)
• 1 tspBlack pepper, freshly ground
• 1 tspTurmeric powder
• 30 mlNeutral oil (2 tbsp)
• 300 gYellow onions, thinly sliced (about 2 medium)
• 12 gGarlic, minced (about 4 cloves)
• 80 gWalnuts, finely ground (grind to a coarse meal, not paste)
• 120 mlNarsharab (pomegranate molasses) (½ cup)
• 300 mlChicken stock, unsalted (plus 60 ml if needed to loosen sauce)
• 1 leafBay leaf
• 0.5 tspGround cinnamon (optional but traditional-leaning warmth)
• 0.1 gSaffron threads (about 1 generous pinch)
• 30 mlHot water (to bloom saffron)
• 80 gPomegranate arils (for garnish)
• 10 gFresh cilantro, chopped (about ¼ bunch, for garnish)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and stirring them into 30 ml hot water. Let it stand for 10 minutes so the color and aroma fully release.

2. 2

   Pat the chicken dry, then season all over with 6 g salt, black pepper, and turmeric. Rest the chicken for 10 minutes so the seasoning adheres and the surface dries for better browning.

3. 3

   Heat 30 ml neutral oil in a wide, heavy pan over medium-high heat until shimmering. Sear the chicken skin-side down for 6–8 minutes, then flip and sear 4 minutes more, aiming for deep golden color; transfer to a plate.

4. 4

   Lower the heat to medium and add the sliced onions to the same pan. Cook for 10–12 minutes, stirring often, until soft and lightly caramelized, scraping up the browned bits for flavor.

5. 5

   Add the minced garlic and cook for 45 seconds, just until fragrant. Stir in the ground walnuts and cook for 2 minutes to toast them gently and help them emulsify into the sauce.

6. 6

   Pour in the narsharab and 300 ml chicken stock, then add the bay leaf and cinnamon if using. Bring to a steady simmer and whisk for 30–60 seconds so the walnuts disperse and the sauce starts to thicken.

7. 7

   Return the chicken to the pan, nestling pieces so they are mostly submerged, and add any resting juices. Cover and simmer on low for 30 minutes, turning the chicken once halfway through so it cooks evenly and absorbs the pomegranate flavor.

8. 8

   Uncover and stir in the bloomed saffron (including its liquid). Simmer uncovered for 8–12 minutes until the sauce is glossy and lightly thickened; if it becomes too tight, add up to 60 ml stock to reach a spoon-coating consistency.

9. 9

   Remove the bay leaf and rest the dish off heat for 5 minutes so the sauce settles and clings to the chicken. Garnish with pomegranate arils and chopped cilantro, then serve immediately while the sweet-sour aroma is at its peak.