Chicken with Walnut and Pomegranate Sauce

Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce
Adapted from Elise on

1 to 2 large yellow Onions, chopped, (3 cups)
2 Tbps unsalted Butter **I used Earth's Best Vegan Buttery Sticks
3 Tbsp Olive oil
5 Tbsp Pomegranate molasses
1/2 pound Walnut halves (about 2 cups)
2 lbs boneless skinless Chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted **I didn't salt as I used Kosher chicken. OH CRAP - I also left it completely whole. I didn't cut it into pieces. Whoops.
2 cups Chicken stock
2 Tbsp plus 2 teaspoons of Sugar
1/2 teaspoon Turmeric
1/4 teaspoon Cinnamon
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground black Pepper

How To:
1- First toast the walnuts. You can do that one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, or you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.

2- In a large pan, heat 1 tablespoon of butter/margarine and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.

3- Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter/margarine and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.

4- Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.

5- Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.

6- Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.

Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice. **Ha. I forgot to 'garnish'.