Chicken Persia

This is a good recipe, not great, but good. If you cook this in a cast iron pan, it turns a deep dark purple.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  cup walnuts, finely chopped
• 2  lbs chicken pieces, thighs bone-in would be best
• 2  tablespoons olive oil
• 1  medium  white onion
• 2 -3  cups  chicken stock
• 1  large  lemon, juice of

Directions

1. In a pan, brown the chicken pieces in oil and set aside.
2. Saute the onions until soft, add the walnuts and saute for about a minute (make sure the nuts DO NOT BURN).
3. Add the stock and scrape the pan. add the browned chicken and lemon juice. simmer on medium for about 30-35 minutes with a lid on the pan.
4. Take the lid off the pan and turn up the stove to high for a couple minutes to reduce the sauce if it's still too thin.