1. Use a food processor to finely grind the walnuts. Set aside.

2. Dilute the pomegranate paste in 2 ½ cups of water or use 4 cups of pomegrante juice if available. Set aside.

3. In a skillet, heat the vegetable oil and fry the onions in it until tender, then add in the chicken breasts and fry until the chicken starts changing colour on all sides.

4. Remove the chicken and onions with a slotted spoon and set aside, leaving the oil in the skillet.

5. Fry the ground walnuts in the same oil for a few minutes then add in the salt, diluted pomegranate paste, cinnamon and sugar. Stir while cooking until the sauce is creamy.

6. Add in the onion and chicken and mix. Cover and simmer over very low heat for 20 minutes. Stir from time to time to prevent from sticking.

7. When the sauce is thick, check the taste and add in sugar or pomegranate syrup to have a sweet and sour taste. Add water if needed.

8. To serve, place the chicken pieces on a serving platter and pour the sauce over it.