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Original recipe makes 6 servings

2 tablespoons olive oil

1 1/2 pounds chicken legs, cut up

1 white onion, thinly sliced

1/2 pound walnuts, toasted and finely ground in a food processor

1 teaspoon salt

4 cups pomegranate juice

1/2 teaspoon cardamom (optional)

2 tablespoons sugar (optional)


Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

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