Walnut chicken

8 boneless skinless chicken thighs
2 onions
2 teaspoon ground fenugreek seeds
100g walnuts
1 lemon
2 cloves garlic
1 pomegranate
bunch of coriander

The butcher should hand over the bones with the thighs. Simmer these for an hour with an onion, a clove and some peppercorns to make a light stock. Strain it and reserve. Use the food processor to chop an onion, and sweat it in butter with 2 teaspoons fenugreek powder. Use the processor to chop the walnuts, then put them in with the onion, add also the stock and garlic, and simmer for 20 minutes. Add enough water to make it saucy. Blitz it in the food processor, seasoning at the same time with salt and lemon. Return it to the saucepan for reheating and serving.

Put the chicken thighs in a wide pan of cold water with a big spoonful of salt and place over a medium flame. Turn heat to low as it comes to the simmer. Poach gently for 8-10 minutes until the internal temp reaches 165. Serve immediately with reheated walnut sauce, pomegranate seeds and big leaves of coriander; or for serving later, remove thighs to the platter and let cool, then reheat in simmering poaching liquid for 5 minutes before garnishing.