Toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.

Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally.

In a separate pan over medium heat, cook the chicken in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.

Once all the chicken is in the pot, add chicken stock and bring to a boil.

Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.

Serve over rice or with naan. Garnish with pomegranate arils and parsley.

Enjoy