• 3 pound fryer chicken
• 2 cups walnuts, finely chopped
• 3 Tbspns extra virgin olive oil
• 3 3/4 cups water
• 1/4 Tspn each dried sage, thyme, marjoram
• 1 Tspn sea salt
• 1/2 Tspn cinnamon
• 1/2 Tspn freshly ground black pepper
• 2 Tspns freshly squeezed lemon juice
• 1 large onion, finely chopped
• 1 cup fresh pomegranate juice (juiced from 2 to 3 fresh pomegranates)
• 3 Tspns butter
• 2 Tspns tomato sauce
• 1 Tspn maple syrup or brown sugar

Prepare the pomegranate for juicing. Place seeds in a food processor or blender. Strain the juice, discard the seeds and set juice aside. Prepare chicken for frying. Sauté chicken with poultry seasoning in olive oil until light brown, set aside. In a large pot sauté the onion with the butter until golden brown. Add tomato sauce and sauté for a few minutes. Add walnuts to the onions and saute over medium heat about 5 minutes, stirring constantly. Add water, remaining seasonings, lemon juice, and pomegranate juice. Cover and let cook on low about 35 minutes. Taste the sauce and add sugar if needed. Arrange browned chicken pieces in the sauce, cover and let simmer 20-25 minutes. Serve over white rice. Serves 6.