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- In large Dutch oven, heat oil over medium-high heat. Add chicken, and cook, turning occasionally, 12 minutes or until browned on all sides. Transfer to plate.
- Reduce heat to medium-low and scrape up any brown bits. Add onion to skillet, and sauté about 8 minutes, or until soft. Stir in cinnamon and walnuts, and cook, stirring constantly, 1 minute more.
- Stir in pomegranate juice, tomato sauce, broth, lemon juice, molasses, and salt and pepper. Increase heat, and bring mixture to a boil. Add chicken, reduce heat, and simmer, covered, 15-20 minutes or until the chicken is cooked through. Garnish with pomegranate seeds, if using, to serve.