- 3 cups walnuts, toasted
- 2 1/ 2 cups chicken stock
- 1 cup pomegranate juice
- 1/ 3 cup pomegranate molasses
- 3 tablespoons chicken fat or oil
- 3 1/ 2 pounds (6 each) skinless chicken legs
- Kosher salt and freshly ground black pepper, to taste
- 2 yellow onions, diced
- 1/ 2 teaspoon turmeric
- 1 pound peeled butternut squash, cut into 1 1/2-inch pieces
In a blender, pulse the walnuts into a coarse powder. Add the stock, pomegranate juice and pomegranate molasses, then blend until smooth.
In a wide Dutch oven, heat the chicken fat over medium-high heat. Working in 2 batches, sear the chicken legs, turning as needed, until lightly golden, 8 to 10 minutes per batch. Transfer the legs to a plate.
To the Dutch oven, add the onions and turmeric and cook, stirring often, until softened and lightly golden, 4 to 5 minutes. Slowly pour in the walnut mixture, scraping up any brown bits on the bottom of the pot. Add the chicken back in and bring to a boil.
Reduce the heat to low and cook, covered, for 45 minutes, giving the legs a stir every 15 minutes. Add the squash and continue to cook, covered, until both the squash and chicken are very tender, another 45 minutes.
Remove from the heat and serve with rice.