Persian Pomegranate and Walnut Chicken

This makes enough for 4 people. Toast 200 g walnuts in a 200°C oven for 5 minutes or so, being careful not to let them burn.
Let cool, then grind to a fine powder in a food processor. Cut 6-8 skinless boneless chicken thighs into chunky strips,
coat with seasoned flour and brown in hot oil. Set aside. Fry 2 chopped onions and 2 crushed cloves of garlic until translucent,
add the ground walnuts, 2 cups of chicken stock, a Tbs honey, 5 Tbs pomegranate molasses, ½ tsp cinnamon, ½ tsp ground nutmeg,
a good grind of black pepper and a ½ tsp salt. Bring to a boil and simmer gently for 30 minutes, stirring from time to time,
to prevent the nuts from sticking. Return the chicken to the sauce, mix well, and continue cooking gently, covered, for another
20-30 minutes. Garnish with fresh pomegranate seeds and coriander and serve with rice.
(Note: flat-leaf parsley could be used instead of coriander (cilantro), for those that don't like coriander.)