Pomegranate Chicken Stew

This is a Fesenjan recipe from Allrecipes.com. I modified it per several of the comments, substituting half of the original 4 cups pomegranate juice with chicken broth.

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
3 cups pomegranate juice
1 cup chicken broth
1/2 teaspoon cardamom (optional)
2 tablespoons sugar (optional)
chopped fresh parsley for garnish

1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet and cook for 20 minutes, stirring occasionally.
2. Mix in pureed walnuts, salt, pomegranate juice, broth and cardamom. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 1-1/2 hours, stirring occasionally.
   
4. Mix in sugar, adjust seasoning, and simmer 30 minutes more.
5. Top with parsley and serve over rice.
   

*Do not substitute chicken breast; the cooking time is too long, and the chicken will become dry.

If you enjoy a very tangy flavor, omit the sugar. I used both the sugar and the cardamom, and I thought the taste was perfect. This is an unusual looking dish, sort of purple and soupy and oily (from the walnuts), but it's just delicious. I usually have a lot of sauce left, and it's too good to throw away. I use it like gravy, pouring it over rice or potatoes. --Sarah