Fesenjan - Iranian Chicken Pomegranate-Walnut Stew

1.5 cups Walnuts (toasted and finely ground)
1/4 cup pomegranate molasses - purchase as is or make with 1 cup pomegranate juice, a little lime juice, pinch of salt, a little sugar, and reduced until syrupy
1 cup Pomegranate seeds/arils, fresh
1 large yellow onion, diced
2 tbsp honey
2 cups chicken stock
1/4 tsp sea salt
1/2 tsp Tumeric
A pinch of cinnamon, nutmeg and black pepper
3-4 tbsp EVOO
2 boneless skinless chicken breasts, or other boneless poultry cut including turkey, to be browned then slow cooked
Butter, fat, or EVOO for browning meat

Create pomegranate juice if you can't find the pomegranate molasses in stores - bring to a boil and reduce as described above
Toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant
Add walnuts to food processor or blender and blend until a fine meal and set aside
Dice the onions
Saute the onions in EVOO and butter, meanwhile browning the chicken until cooked
Add chicken to the pot with the onions, then add chicken stock and bring to a boil
Reduce heat and add pomegranate molasses, honey, tumeric, cinnamon, nutmeg, pepper, and walnuts. Simmer until desired thickness and consistency is reached (15-25 minutes or more)
Serve over rice or with naan - garnish with the fresh pomegranate arils/seeds and parsley