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1
Heat a skillet over high heat and add 2 tablespoons of the olive oil.
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2
When the oil is hot, add the chicken and brown lightly on both sides, working in batches to avoid crowding the pan.
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3
Remove the pan from the heat and set aside.
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4
Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil.
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5
Add the onions and cook until lightly browned.
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6
Add the beets, walnuts, garlic, cinnamon, and cayenne and cook, stirring, for 1 minute.
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7
Add the pomegranate syrup and stock and bring to a boil.
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8
Cook at a low boil, covered, for 10 minutes.
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9
Add the chicken and simmer, uncovered and stirring occasionally, for 30 minutes.
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10
The stew should be bubbling the whole time.
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11
Turn the chicken pieces over every 10 to 15 minutes.
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12
Taste and add salt, if necessary.
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13
The beets should be fork-tender.
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14
To serve, transfer the chicken to a cutting board.
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15
For chicken legs, separate the thigh from the drumstick.
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16
For breasts, slice each one into 2 or 3 pieces.
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17
Put a small mound of rice on each plate with a few pieces of chicken on top.
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18
Spoon the stew over the chicken.
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19
Sprinkle the pomegranate seeds and several cilantro leaves on top.
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20
Serve the cucumber yogurt on the side.
