1 medium onion, chopped
1/4 cup extra virgin olive oil
1 pound walnuts, lightly toasted
10 boneless and skinless chicken thighs
1 teaspoon salt
1 tablespoon fresh lemon juice
1/2 cup sugar
2 tablespoons tomato paste
1/3 cup pomegranate juice
Pinch of saffron
4 cups water or chicken stock

Directions:

Heat olive oil in a skillet heavy duty medium skillet and saute onion.

In a food processor lightly chop the walnuts  Make sure you DO NOT puree them into a paste!

Combine the walnuts, salt, lemon juice, tomato paste, saffron and stock or water into the onion mixture.  Stir thoroughly.  Add the chicken pieces in one layer and make sure they are thoroughly coated with the sauce.

Bring the mixture to a boil and then bring to a low simmer.  Partially cover the pot and cook for an hour.  Check on it from time to time.

Serve with rice or couscous.