2 pounds skinless chicken legs or breasts, rinsed and patted dry

4 tablespoons olive oil

1 large or 2 small yellow onions, diced

2 beets, peeled, quartered, and sliced 1/4 inch thick

1 1/2 cups walnuts, pulsed in a food processor until coarsely ground

1 clove garlic, minced

1 teaspoon ground cinnamon

Pinch of cayenne pepper

1/2 cup unsweetened pomegranate syrup

2 cups vegetable or chicken stock

Seeds from 1/2 pomegranate

Fresh cilantro leaves for garnish