Persian Chicken W/Pomegranate and Walnuts

• 2 tablespoons olive oil
• 4 chicken breasts
• 1 large onion, grated
• 1 cup water
• 1 cup finely chopped walnuts
• 5 tablespoons pomegranate juice
• 4 tablespoons tomato paste
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• fresh ground black pepper

1. Heat 1 Tbl.
2. oil in a large frying pan and saute chicken until golden brown.
3. Add half the onion and fry til softened, then add water.
4. Bring to a boil, cover and reduce heat.
5. Simmer 15 minutes.
6. In another fry pan, heat remaining oil and fry the rest of the onion for 2-3 minutes, until soft.
7. Add the chopped walnuts and fry for 2-3 more minutes, stirring frequently so the walnuts don't burn.
8. Stir in pomegranate juice, tomato paste, lemon juice and sugar.
9. Let simmer for 5 minutes, adding salt and pepper to taste.
10. Pour sauce over chicken, ensuring all pieces are coated.
11. Cover again and simmer for 30-35 minutes until the chicken is done and the oil from the nuts has risen to the surface.
12. Serve at once with rice or a savory couscous.

olive oil, chicken breasts, onion, water, walnuts, pomegranate juice, tomato paste, lemon juice, sugar, fresh ground black pepper

Taken from www.food.com/recipe/persian-chicken-w-pomegranate-and-walnuts-233197 (may not work)