Khoresht e Fesenjan Chicken and Walnut Stew

Ingredients

• 1⁄4 cup canola oil
• 2 lb. boneless, skinless chicken thighs, cut into 2 1/2″ pieces
• Kosher salt and freshly ground black pepper, to taste
• 1 1⁄2 tbsp. ground turmeric
• 1 large onion, thinly sliced
• 2 cups finely chopped spinach
• 1 1⁄2 lb. walnuts
• 2 cups pomegranate molasses
• 1⁄4 cup sugar
• Sliced red onion, to garnish

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