Step 1

1 Position a rack in the middle of the oven and preheat to 350 degrees

Step 2

2 Spread the walnut halves on a large, rimmed baking sheet and toast for 10 minutes, or until fragrant

Step 3

3 Let cool completely, then grind them to a fine powder or paste in a nut grinder or food processor

Step 4

4 Meanwhile, season the chicken with the salt and a few grinds of black pepper

Step 5

5 In a large, lidded pot or Dutch oven over high heat, melt the ghee or heat the oil until it shimmers

Step 6

6 Add the chicken, nestling the pieces into the pot in one layer, and let them brown on one side, 2 to 4 minutes, before flipping and cooking on the other side for another 2 to 4 minutes

Step 7

7 Transfer the partially cooked chicken to a plate/bowl

Step 8

8 Add the grated onion and cook, stirring occasionally, until light golden brown, about 4 minutes

Step 9

9 Stir in the ground walnuts, letting them warm up until you can smell them, about 1 minute

Step 10

10 Add the water, pomegranate molasses, tomato paste, honey or sugar, if using, lemon juice and cinnamon

Step 11

11 Stir, to ensure the sauce is homogeneous, then add the chicken back to the pot

Step 12

12 Bring the sauce to a boil

Step 13

13 Lower the heat to medium-low, cover and bring to a steady simmer

Step 14

14 Cook, adjusting the heat to maintain a gentle simmer, uncovering to stir periodically so nothing sticks to the bottom of the pot, until the sauce is reduced by about one-third, thickened and some of the fat has risen to the surface, about 45 minutes

Step 15

15 The sauce should coat the chicken pieces, be quite thick and deep burgundy in color and when you drag your spoon through it, you should be able to get a glimpse of the bottom of the pot

Step 16

16 If your sauce isn’t as thick as it should be, simmer uncovered a little longer

Step 17

17 Taste, and adjust the flavor with more salt, honey or lemon juice, if desired

Step 18

18 Remove from the heat, garnish with the walnut halves, pomegranate arils and orange zest, if desired, and serve family-style, with rice