• 2 pounds of boneless chicken breast cut into 2 inch cubes
• 1 medium onion, finely chopped
• 2-3 cloves of garlic
• 1 medium zucchini (green squash), peeled
• 2-3 cups shelled walnuts
• 3 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. turmeric
• 1/2 tsp. cinnamon
• 1-2 Tbsp. vegetable oil
• 2-3 Tbsp pomegranate paste / molasses *
• sugar to taste
• 1/2 Tbsp. tomato paste (optional)

1. Fry the onions in the oil over med/high heat till lightly golden. Add the chicken, raise heat to high and keep frying until all juice is absorbed.
2. Meanwhile put walnuts, zucchini and garlic into a food processor fitted with a steel blade and process till smooth (almost paste). You may have to use some water to make it thin enough to process. Set aside.
3. When the juices in the meat/onion mixture are absorbed, add the spices (salt, black pepper, turmeric and cinnamon) and fry for a minute or so (don't over-fry). Add about 2 cups of water and the walnut mixture. Bring to a simmer.
4. Add the pomegranate molasses and the optional tomato paste (tomato paste mainly used for color, it makes the stew darker). Addition of sugar depends upon the type of pomegranate you use; if it is molasses you probably don't need sugar. The dish should not be too sour; adjust the sugar to your taste.
5. Stir frequently because the walnuts have a tendency to settle and burn at the bottom of the pot. When the meat is done, the sauce should be thick.

This dish is wonderful served with basmati rice and green vegetables and/or salad. Although perhaps not in the best of Islamic tradition to do so, I happen also to like cooking this with pork instead of chicken. It would be good with other fowl as well, such as turkey, which can be sometimes much cheaper than chicken.

(^* You can find pomegranate paste in specialty food stores that carry Middle Eastern or Indian spices. It is usually found in 5 oz. bottles referred to as "pomegranate molasses.")