2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken thighs
1 tablespoon cumin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon turmeric
1 medium onion, chopped
1/4 cup walnuts, ground into a paste
1 cup pomegranate juice

Heat oil in a large nonstick skillet. Brown chicken thighs on both sides and transfer to a plate.

Add spices and chopped onion to skillet, and cook until onion has softened. Return chicken to skillet; add walnut paste and pomegranate juice. Simmer for 20 minutes, until chicken is cooked and sauce has reduced and thickened slightly.

Serves 4-6.

Per Serving: Calories 226, Calories from Fat 84, Total Fat 9.4g (sat 1.6g), Cholesterol 94mg, Sodium 104mg, Carbohydrate 11.5g, Fiber 1.5g, Protein 23.9g