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  1. Sauté the onions in the shortening over medium-high heat until they are limp.
  2. Add the chicken pieces, poultry seasoning, and pepper. Sauté until the chicken is browned on all sides.
  3. Add water and bring to a boil. Lower heat, cover pan, and let chicken summer for about 1 hour.
  4. Add the ground walnuts, pomegranate syrup, lemon juice, and sugar. Simmer, uncovered, for 40 minutes, stirring occasionally.
  5. Serve over jasmine rice with plain yogurt.


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