| 1 | Wash and prepare chicken for frying. |
| 2 | Saute the chicken with seasoning in shortening until light brown on all sides. |
| 3 | Alternatively: bake chicken at 350 °F for 45 minutes. |
| 4 | Put chicken aside. |
| 5 | Saute the onions in 3 tbsp butter until golden brown. |
| 6 | Add tomato sauce and saute for a few minutes. |
| 7 | Add walnuts to the sauteed onions and sauce, and saute over medium fire for about 5 minutes, stirring constantly. |
| 8 | Be careful not to burn the walnuts. |
| 9 | Add water, salt, pepper, cinnamon,lemon juice, and pomegranate juice/syrup. |
| 10 | Cover and let cook on a low fire for about 35 minutes. |
| 11 | Taste the sauce, and if you find it a little sour, add the sugar. |
| 12 | Arrange chicken pieces in the sauce, cover and continue to simmer for 20-25 minutes. |
| 13 | Serve with white rice. |
