Directions

Prep & sear the chicken

1. Using a knife, cut around the chicken bone and remove the chicken while keeping the rest of the thigh intact. 

2. Season the chicken with salt and pepper on both sides. 
   

3. Heat 2 tablespoons of walnut oil to a 12-inch skillet over medium heat. Place the chicken thighs skin side down and cook for 6 to 8 minutes until the skin looks golden and crispy. Flip on the other side and continue cooking for 3 to 4 minutes. 

4. Transfer the chicken to a clean plate and set aside. 
   

Make the walnut sauce

1. To the same skillet you seared the chicken in, add 2 tablespoons of walnut oil. Reduce the heat to medium-low if needed.

2. Add the onions, an additional pinch of salt and cook for 6 to 8 minutes, stirring frequently, until the onions are darker in color and softened. 

3. Add the garlic, walnuts and cook for 2 or 3 minutes, stirring frequently, until toasty smelling.
   

4. Add the vinegar or lemon juice and scrape the brown bits off the bottom of the pan. 

5. Add the honey, water, and stir everything to combine. Bring the mixture to a simmer and place the chicken back in the pan. Cover loosely with a lid and simmer on low for 10 to 12 minutes, until most of the water has evaporated and the honey has a saucy consistency. 

Finish the Dish

1. Taste and season with more salt or acid (vinegar or lemon juice) as needed. 

2. Optional: For crispy skin, broil the chicken skin side up for 1 to 2 minutes. 

3. Serve chicken & walnuts hot, over rice.