Roast and grind the walnuts: Preheat the oven to 175°C. Spread all the walnuts in a single layer on a baking sheet lined with parchment and toast for 10-15 minutes, flipping at least once just until they start to color. Transfer walnuts to a blender and blend until a fairly consistent and fine paste forms. Set aside.

In a large dutch oven, heat half the olive oil and then brown the chicken pieces, cooking for about 3-5 minutes on each side just until a crust has formed then place the chicken on a plate and set aside.

Add the remaining oil the pan and add the diced onions, sauteing for 10-12 minutes until they are translucent and beginning to brown. At the end of the cooking time, add the spices and stir for about 30-60 seconds until fragrant.

Turn the heat to a low and then add to the onion mixture the walnut paste and stock, allowing to simmer for at least 30 minutes, until the oils in the walnut paste start to separate from the water. Stir occasionally so that the mixture does not stick to the pot.

Add to the pot the chicken, brown sugar, pomegranate juice, and pomegranate molasses, mixing well and allowing to continue cooking over low heat for 75-90 minutes, stirring every few minutes. Halfway through cooking, adjust the seasoning if needed by adding more sugar or molasses depending on how sweet or sour you want the dish.