Enjoy over rice. Delicious!

Serves 4

Ingredients

2 tablespoons olive oil
1 pound chicken legs (or breasts), cut up
1 bunch fresh onions, thinly sliced
1/3 pound walnuts, toasted and finely ground in a food processor
1/2 teaspoon salt or to taste
2-1/2 cups pomegranate juice (halve pomegranate and fresh squeeze as if making OJ)
1/4 teaspoon cardamom (optional)
1 tablespoon sugar (optional)

Directions

Heat olive oil in a large skillet over medium heat. Place chicken in skillet, and cook 15-20 minutes, until well browned. Transfer to a plate. Cook onions in in fat remaining in skillet over moderately low heat, stirring and scraping up brown bits, until softened and golden, about 5 minutes (longer if using storage onions). Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in chicken (and sugar if desired), adjust seasoning, and simmer covered until just cooked through, 15 to 20 minutes.