Persian Chicken Stew in Walnut and Pomegranate Sauce Fesenjan

Ingredients

• 1/4 cup canola oil
• 2 pounds chicken thighs, cut into 2- to 3-inch pieces
• 1 large onion, sliced thinly
• 2 cups walnuts, ground in food processor or if you want to be traditional, with a mortar and pestle
• 1.5 cups chicken stock
• 2/3 cup pomegranate molasses
• 1/2 teaspoon ground cardamom
• 1 tablespoon salt
• Ground black pepper, to taste
• Fresh pomegranate arils, for garnish (optional)

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