Persian Chicken With Pomegranate Jewels

• 2 tablespoons butter
• 1 brown onion medium, peeled and diced
• 3 chicken breasts diced
• 1 cup walnuts
• 2 cloves garlic peeled and minced
• 1/4 cup ground almonds
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1/4 teaspoon cinnamon
• 1/2 lime
• 2 cups chicken stock
• 2 tablespoons honey
• 1/4 cup pomegranate molasses
• 1 bunch flat-leaf parsley

1. Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.
2. Whilst the chicken is cooking, place the walnuts in a food processer and blend just until they turn to fine crumbs. Don't over-blend or you'll end up with walnut paste.
3. Add the walnuts, garlic and ground almonds to the pan and cook with the chicken for 1 minute. Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.
4. Add the chicken stock, honey and three-quarters of the molasses. Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.
5. Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.
6. Top with pomegranate seeds and chopped parsley.

butter, brown onion, chicken breasts, walnuts, garlic, ground almonds, turmeric, salt, ground black pepper, cinnamon, lime, chicken stock, honey, pomegranate molasses, flatleaf parsley

Taken from www.yummly.com/recipe/Persian-Chicken-with-Pomegranate-Jewels-978692 (may not work)