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1/4 c Butter
3 lb Chicken; cut into 4-8 pieces
2 Onions; thinly sliced
1 ts Cinnamon
2 c Walnuts, coarsely grounded roasted
2/3 c Pomegranate juice; fresh
1 tb Lemon juice
1 ts Lemon juice
1/2 c Tomato sauce
1 1/2 c Chicken stock
1 tb Molasses
1/4 ts Salt and pepper
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.
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