Combine chicken with marinade ingredients. Set aside for at least 20 minutes, but you can leave it overnight.
Heat oven to 350 degrees. Place walnuts on a baking sheet, and toast in oven for approximately 20 minutes. Once cool to the touch, place into a blender to finely grind the walnuts.
Over medium-high heat, place 1-2 tbsp of olive oil. Saute the onions. Once translucent, add the chicken and lightly brown.
Once the chicken is brown, add the ground walnuts, sugar, and pomegranate molasses. Mix well.
Add 1 cup of water. Once the mixture comes to a rapid simmer, reduce the heat, cover, and let simmer for 30 minutes.
Check on the chicken every 10 minutes or so. As the water begins to evaporate and the sauce is reduced, add another cup of water. You want a nice stew consistency, but you do not want too much liquid nor do you want it too clumpy.
Serve hot with a warm bowl of rice. If you do not serve immediately, make sure to add water when reheating the chicken.