Chicken in Pomegranate Sauce

Adapted from a recipe found in some book of middle eastern recipes.  I
finally got tired of trying to read my notes in the margin.

1.5-2 lb chicken breasts, cut into bite sized pieces
1 large onion, thinly sliced
a handful of mushrooms, sliced
2 splashes of vegetable oil

3/4 C walnuts, ground fine in mini-cuisinart
scant 1/2 C sugar
1/2 C pomegranate juice
1/2 C chicken broth (or water)

1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp black pepper
1/4 C lemon juice

Cut up chicken, onion, and mushrooms.

In a small (preferably heavy-bottomed) saucepan, combine walnuts,
sugar, pomegranate juice and chicken broth.  Bring to boil, reduce
heat and cook 10-20 minutes "until thick and dark".

In a heavy-bottomed pot, saute onion and mushrooms in first splash of
oil.  Remove from pot.  Brown chicken with second splash.

Return veggies to pot; add spices, lemon juice, and pomegranate sauce.
Simmer on low for about an hour.  Serve over rice.