Melt butter in a large frying pan/skillet and add diced onions.

Fry for 2 minutes, then add diced chicken.

Cook for 5 minutes, until chicken is sealed, stirring occasionally.

While chicken is cooking, blend walnuts in a food processor until fine crumbs form.

Add walnuts, garlic, and ground almonds to the pan and cook with the chicken for 1 minute.

Add turmeric, salt, pepper, cinnamon, and lime zest, stir, and cook for a further minute.

Add chicken stock, honey, and three-quarters of the pomegranate molasses.

Stir, bring to a gentle bubble, and simmer for 15 minutes, stirring occasionally.

Taste the stew and add more molasses if needed.

Cook for a further 5 minutes.

Serve on top of boiled rice or cous cous.

Top with pomegranate seeds and chopped parsley.