Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 3 pounds | Chicken; cut into 4-8 pieces |
| 2 \N | Onions; thinly sliced |
| 1 teaspoon | Cinnamon |
| 2 cups | Walnuts, coarsely grounded roasted |
| ⅔ cup | Pomegranate juice; fresh |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Lemon juice |
| ½ cup | Tomato sauce |
| 1½ cup | Chicken stock |
| 1 tablespoon | Molasses |
| ¼ teaspoon | Salt and pepper |
Recipe by: Gourmet In a heavy skillet heat butter and brown the chicken on all sides, transfer to a plate. Sautee the onions until golden and soft. Stir in the cinn. and cook stirring for 1 min. Add the walnuts and stir for 1 min. Add the rest of the ingred. and bring to a boil - simmer 3 min. Add chicken and any juices that has accumulated in the plate and simmer covered 15-20 min. or until the chicken is done.