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1
Heat a couple of glugs of olive oil in a large heavy pot or Dutch oven with a lid (less if your chicken is fatty).
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2
Rinse and pat dry the chicken pieces and then brown lightly on all sides in the hot oil.
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3
Remove the browned pieces to a plate.
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4
While the chicken pieces are browning, combine the pomegranate molasses/syrup/concentrate, the ketchup, the lemon juice, the sugar, salt and a pinch of saffron threads.
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5
In the same oil (the chicken may have released enough fat to fry the onion in, but if not add a tablespoon or so more olive oil if needed), saute the chopped onion until golden.
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6
Return the chicken pieces to the pot with the onion, add the mixed ingredients and the coarsely chopped almonds and add enough of the water to just cover the chicken.
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7
Stir, bring just to a boil, lower the heat to low and cover the pot loosely, allowing just a crack to allow steam to escape so the juices can thicken.
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8
Allow to simmer for one hour.
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9
Check the level of the liquid every now and then.
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10
It should be thickening but dont let all of it evaporate.
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11
Add water as needed, if needed.
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12
I did not.
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13
About halfway through the cooking time, add the thick peach slices, stirring them into the sauce very gently so as not to break them.
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14
This dish would be delicious even without the addition of peaches.
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15
Or replace the peaches with figs, grapes or add pomegranite seeds when serving.
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16
Serve over Iranian or Basmati rice.
