2 teaspoons olive oil 1 1/2 pound skinless, boneless chicken thighs 1 tablespoon cumin 2 teaspoons cinnamon 2 teaspoons turmeric 1 teaspoon chili powder 1 medium onion, chopped 1/4 cup walnuts, ground into a paste 1 cup pomegranate juice cilantro or mint for garnish 1 teaspoon lemon zest or orange zest for added flavor, if desired
Heat oil in pan over medium high heat. Brown chicken and transfer to a plate.
Add spices and onion to skillet, and saute until soft. Return chicken to the pan and add pomegranate juice and nut paste. Stir mixture to thoroughly coat the chicken.
Simmer for 20 minutes or until chicken is cooked through and sauce has reduced.
Finish with a bit of lemon or orange zest and garnish with cilantro or mint. Serve with a side of couscous or lentils.