Heat a skillet over high heat and add 2 tablespoons of olive oil.

Brown the chicken legs or breasts lightly on both sides in the hot oil, working in batches to avoid crowding the pan. Set aside.

Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil.

Add the diced onions and cook until lightly browned.

Add the sliced beets, ground walnuts, minced garlic, ground cinnamon, and cayenne pepper to the pan. Cook, stirring, for 1 minute.

Add the pomegranate syrup and vegetable or chicken stock, bringing the mixture to a boil.

Reduce heat to low, cover, and cook at a low boil for 10 minutes.

Add the browned chicken to the pan and simmer, uncovered and stirring occasionally, for 30 minutes, ensuring the stew is bubbling.

Turn the chicken pieces over every 10 to 15 minutes.

Taste and add salt as needed.

Check that the beets are fork-tender.

Transfer the chicken to a cutting board.

If using chicken legs, separate the thigh from the drumstick.

If using chicken breasts, slice each one into 2 or 3 pieces.

Put a small mound of rice on each plate.

Place a few pieces of chicken on top of the rice.

Spoon the stew over the chicken.

Sprinkle pomegranate seeds and cilantro leaves on top.

Serve cucumber yogurt on the side.