Ingredients
1 medium onion, diced
1/4 cup butter
8 chicken breasts (boned or boneless) OR
8 chicken thighs(boned or boneless) OR
a combination of breast and thight (boned or boneless)OR
duck breasts and/or legs, boned or boneless
1/2 cup ground walnuts
1 cup pomegranate juice OR
1/2 cup pomegranate molasses mixed with 1/2 cup water (pomegranate juice is available in most supermarkets; pomegranate molassas can be purchased in Middle Eastern groceery stores).
2 cups chicken stock
salt, pepper, and sugar to taste
Preparation
Melt butter in a large pan over medium heat. Add onions and cook until translucent. Add poultry pieces and reduce. Simmer gently until done, about 6-10 minutes for boneless pieces, 20-30 for bone in pieces. Using a slotted spoon, pull poultry out of the pan and set aside on a platter. Tent to keep warm. Turn burner to medium high. Add ground walnuts to the onions and mix. Add pomegranate juice or molasses and stir to form a paste. Add stock and reduce the liquid by half, stirring to keep the bottom from burning. Add the poultry back into the pot. Mix for a few minutes to ensure the poultry gets covered with the sauce. Add salt, pepper and sugar to taste. Put the poultry on a platter, pour some of the sauce on top and serve, passing a bowl with the rest of the sauce.
