Chicken With Pomegranate Sauce

• 2 cups rice
• 1 lb boneless skinless chicken thighs, cut into quarters (about 5)
• salt & freshly ground black pepper
• 1/4 cup vegetable oil
• 1 large onion, halved and sliced
• 1 garlic clove, smashed
• 3/4 cup walnuts, coarsely chopped
• 1 teaspoon ground cinnamon
• 1 1/2 cups cranberry-pomegranate juice
• 2 tablespoons fresh parsley, chopped

1. In a medium saucepan, simmer the rice in 2 1/4 cups water, covered, until tender, about 20 minutes.
2. Meanwhile, season chicken with salt and pepper.
3. Heat oil in a large skillet over medium high heat.
4. Add chicken to skillet and cook until well browned on both sides, about 7 minutes; remove chicken and set aside.
5. Add onion, garlic and walnuts to skillet and cook, stirring often, until onions are softened, about 5 minutes.
6. Stir in cinnamon, being sure to scrape any brown bits that may accumulated on the bottom of the skillet.
7. Return chicken and any accumulated juice to pan and pour in cranberry-pomegranate juice and simmer until chicken is cooked through, 3 or 4 minutes; remove
8. chicken to a serving platter.
9. Continute to cook the sauce until it has thickened slightly, about 3 minutes; stir in parsley and pour over chicken.
10. Serve with cooked rice.

rice, chicken thighs, salt, vegetable oil, onion, garlic, walnuts, ground cinnamon, cranberrypomegranate juice, fresh parsley

Taken from www.food.com/recipe/chicken-with-pomegranate-sauce-390282 (may not work)