1 whole chicken, cut up
1 lg. onion, chopped
1 c. walnuts, ground up
1/4 c. pomegranet paste - any middle eastern grocery store carries it (Shallah's at 290 White St., Danbury)
Salt & pepper
Cooked rice

Boil chicken in water until cooked. Save the stock for later use. Debone the chicken, set aside. Fry chopped onion in deep skillet until golden. Add chicken meat and walnuts, stir a few minutes. Add water to cover, add pomegranet paste. Stir and bring to boil, add salt and pepper to taste. Simmer (a bit higher then simmer) for 1 1/2 hours. Add more water if needed. Sauce will turn from whitish color to brown when cooked. Serve over hot rice.

NOTE: If your pomegranet sauce is too sour, add less, if not enough, add more.