Ingredients

• 1/4 cup olive oil
• 2 small onions, sliced thin
• 3 cloves garlic, minced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 1/2 cups walnuts, finely ground (2 bags of walnuts from lidl)
• 8 ounce pomegranate syrup (2 cartons of pomegranate from daglivs that i cooked down)
• 2 1/2 cups water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 teaspoons pepper
• 2 tsp lime juice
• 2 1/2 lbs chicken (3 packages of quorn that i defrosted and shredded)

Directions

1. Heat butter or oil over medium heat in a large Dutch oven.

2. Add onions and sauté until wilted and translucent.

3. Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.

4. Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper.

5. Adjust sugar and salt to taste.

6. Bring to a low boil and simmer 1/2 hour.

7. Add chicken and simmer on low heat another 30-60 minutes.

8. Halfway through the cooking time, add the lime juice to taste.

9. The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts.

10. Add water or stock if necessary to prevent the sauce from thickening too much and scorching.

11. Serve with plain white rice. (tadig!)

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