Today I'm trying a recipe I found at SimplyRecipes.com.

Ingredients

• 2 large yellow onions, chopped, (3 cups)
• 3 Tbsp canola oil
• 5 Tbsp pomegranate molasses
• 1/2 pound walnut halves (about 2 cups)
• 3 lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
• 2 cups chicken stock
• 2 Tbsp brown sugar
• 1/2 teaspoon\ turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• Salt

Method

1. First toast the walnuts by spreading them out in a single layer in baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. Once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.
2. In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.
3. Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of oil to the pan. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
4. Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.
5. Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.
6. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
7. Garnish with pomegranate seeds. Serve over saffron rice pilaf or other favorite rice.

This recipe turned out pretty good the first time I tried it.

Notes:

• I found the pomegranate molasses at Whole Foods for less than $5, but I bet you could get it cheaper at a Middle Eastern grocery store.
• If you use powdered bouillon or caldo powder for the chicken broth, don't add salt at the beginning.
• You don't want the oil to get too deep in the browning stage. Browning works better if the pan has just a trace of oil on it.

Feb 17: I ended up eating this stuff for a week solid. The taste never palled.