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.

3-4 lb chicken breasts, cut into bite sized pieces
1 large onion, thinly sliced (or diced)
a handful of mushrooms, sliced
2 splashes of vegetable oil (a couple tablespoons each)

3/4 C walnuts or pine nuts, ground fine in mini-cuisinart
scant 1/2 C sugar
1 C pomegranate juice

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 ground nuts,
sugar, and pomegranate juice.  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.