From A New Book Of Middle Eastern Food by Claudia Roden
2-3tbsp light vegetable oil
1 duck or chicken, cut into quarters (I’ve also used a duck or chicken leg per person, instead of whole birds)
1 medium onion, coarsely chopped
250g chopped walnuts
3tbsp pomegranate molasses in 450ml water
1 Heat the oil in a large, heavy-bottomed casserole. Brown the duck or chicken pieces, then remove and cook the onion in the same oil until it is a rich brown.
2 Add the walnuts, and cook, stirring, for about 2 minutes.
3 Pour in the water and pomegranate molasses, bring to the boil, then add the duck or chicken pieces.
4 Turn the heat right down, and cook gently for about 1 1/2 hours, or until the meat is very tender.
5 Check the sauce, and season with a little salt and pepper if necessary. Serve with rice, couscous or bulgar.