Persian Chicken In Pom Walnut Sauce

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   1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. Reserve an additional 1/4 cup arils; wrap in cheesecloth and tie into a bag with kitchen string. (Refrigerate or freeze remaining arils for another use.)

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   2. Prepare fresh pomegranate juice.*

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   3. In a food processor or blender combine the juice, walnuts, 1/3 cup of the broth, cinnamon, salt and pepper. Cover and process for 10 seconds. Stir remaining broth and molasses into mixture; set aside.

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   4. Roll chicken pieces in flour to coat. In a large, deep nonstick skillet or Dutch oven, brown the chicken pieces in batches in hot oil on all sides; drain.

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   5. Add chicken pieces back to pan; pour walnut sauce over chicken. Immerse bag of arils in liquid; add onion. Bring mixture to boil; reduce heat. Simmer, covered, for 20 minutes. Uncover and simmer 10 to 15 minutes more or until chicken is no longer pink and sauce is desired consistency, stirring occasionally.

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   6. To serve, remove cheesecloth bag and discard. Serve chicken pieces over couscous with the sauce spooned over. Garnish with reserved arils and chopped parsley.

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   *For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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