Step 1- Soak the walnuts in water for at least 30 minutes, strain the water, then spread out on a baking sheet. Roast at a low heat (300F) for about 10 minutes, let them dry out (be careful they don't burn). Shed as much excess skin from the walnuts as you can, that's where the bitterness comes from. Soaking the walnuts helps alleviate with the bitterness also, you don't have to do that part if you're short on time.

Step 2- Once your walnuts are all nice, roasted, and peeled, run them through a food processor so they're finely chopped.

Step 3- In a large dutch oven pot, heat 2 tablespoons of the butter. Then add your onions. Once they turn golden brown add your spices, saute, then add your walnut paste. Keep stirring.

Step 4- Add your apple sauce, stir, then add your broth. Keep this at a simmer.

Step 5- Now add in your pomegranate molasses, the stew should turn a dark brownish red color. Taste the stew, if it's way too sour you added too much, too sour means like your lips pucker up. Add in some sugar if it's too sour.

Step 6- In a separate pan, heat the rest of your butter, brown the chicken thighs on both sides, then transfer to the stew.

Step 7 - Cook the fesenjoon until the chicken is completely cooked threw and it basically pulls apart. Keep at a low heat stirring constantly until ready to serve.

Enjoy!