Max Treitler's Fesenjan (Chicken With Pomegranate and Walnut Sauce)

• 1-pound organic chicken (or duck), boned and skinned by your butcher and cut into 10 pieces, or 2 pounds boneless, skinless chicken thighs
• 1/2 teaspoon salt
• 1 cup chopped yellow onion
• 1 cup chopped walnuts
• 3/4 cup pomegranate syrup
• 1 tablespoon sugar
• 18 teaspoon ground cardamom

1. If using a whole bird, set wings aside for another use.
2. Trim all excess fat from remaining chicken pieces.
3. Toss poultry with salt.
4. In a large, dark pot with a tightly fitting dark lid, combine poultry with remaining ingredients and bake in solar oven until poultry is cooked through, 1 1/2 to 2 1/2 hours, checking after 1 hour and then every 20 minutes or so.

chicken, salt, yellow onion, walnuts, pomegranate syrup, sugar, ground cardamom

Taken from cooking.nytimes.com/recipes/7977 (may not work)