Persian Chicken or Duck in Pomegranate Walnut Sauce Fesenjan

Ingredients

• 1⁄4 cup lime juice
• 1⁄4 cup butter or 1⁄4 cup oil
• 2 1⁄2-3 lbs chicken (cut up, bone-in) or 2 1⁄2-3 lbs duck (cut up, bone-in)
• 2 onions, thinly sliced
• 2 cups walnuts, finely ground in a food processor
• 1 1⁄2-2 cups chicken stock or 1 1⁄2-2 cups water
• 2⁄3 cup pomegranate syrup (see notes in description if using juice)
• 2 -3 tablespoons sugar
• kosher salt, to taste
• fresh ground pepper, to taste

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