Instructions: Heat the oil in a cast-iron dutch oven or other heavy pan. Season chicken with salt and pepper; brown and aside. Discard most of the oil. Brown the onion.

Return the chicken to the pan. Add the pomegranate syrup and sugar. Stir to coat the chicken pieces. Add chicken stock and ground walnuts; stir to mix. Reduce heat, cover and cook for about 30 minutes, until chicken is very tender. Stir well; sauce should be quite thick. Adjust seasoning with sugar or lemon juice if desired. Serve with rice or couscous.

Makes 6 servings.

Note: Pomegranate syrup
can be purchased in Middle Eastern markets. To make your own, boil together 3 cups pomegranate juice, juice of 1 lemon, pinch of salt and 2 ounces liquid pectin. When mixture thickens, stir in 5 cups super-fine sugar and boil for 5 or 6 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.