Toast chopped walnuts in a large frying pan over medium heat (stir and watch to avoid charring): transfer to a bowl and set aside.
Melt butter in a large frying pan over medium heat: add onion and chicken; stir and cook until the chicken pieces are no longer appear pink.
Add garlic, cinnamon, red pepper and salt; cook two minutes more.
Blend in tomato paste. Add walnuts and pomegranate juice and bring just to a boil. Reduce heat, cover and simmer 15 to 20 minutes.
Serve over rice. (Garnish with pomegranate seeds if fresh pomegranates are used.)
Enter your zip code to find Challenge products near you.
Subscribe and get recipes, techniques, and special offers delivered monthly to your inbox.