Serves 4-6 Ingredients: 1 tsp ground cinnamon 1 tsp ground cumin 1/2 tsp ground allspice 1/2 tsp ground coriander Sea salt and ground black pepper 1 onion, thinly sliced 10 boneless, skinless chicken thigh fillets 2 tbsp. butter 200ml pomegranate molasses 500ml chicken stock Pomegranate seeds, to garnish Fresh parsley, to garnish Method: 1. Mix the ground spices with some salt and pepper in a large bowl. Add the chicken thigh fillets and stir to coat. 2. Melt the butter in a large pan then add the onion. Fry for 10 minutes until browned and cooked through. 3. Add the chicken fillets and cook for a few minutes on a high heat until nicely browned. 4. Reduce the heat and pour over the stock. Put a lid on the pan and leave to cook on a low heat for around 1 hour 30 minutes. 5. Add the pomegranate molasses and stir through. Continue to cook for another hour until chicken is tender and easy to pull apart. 6. Spoon into bowls or a large serving dish then garnish with pomegranate seeds and parsley. Serve with freshly steamed rice or cous cous.