Pomegranate Chicken with Walnuts

2 cups rice
5 skinless, boneless chicken thighs, cut into quarters
salt and pepper
1/4 cup vegetable oil
1 large onion, halved and sliced
1 clove garlic, minced
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1 1/2 cups cranberry-pomegranate juice
2 tablespoons chopped flat-leaf parsley

1. In a medium saucepan, bring the rice and 2 1/2 cups water to a simmer. Cover and cook over medium-low heat until the water has evaporated and the rice is tender, about 20 minutes.
2. Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes; transfer to a plate. Add the onion, garlic and walnuts to the skillet and cook, stirring often, until the onion is softened. Stir in the cinnamon. Return the chicken and any juices to the pan, add the cranberry-pomegranate juice and simmer until the chicken is cooked through, 3 to 4 minutes; transfer the chicken to a serving platter.
3. Cook the sauce, stirring occasionally, until thickened slightly; stir in the parsley and pour over chicken. Serve on top of rice.

NOTE: I cut up the chicken into strips instead. Also, it would be really good if you threw some cranberries or craisins in the sauce. The consensus from my brothers was: "This is really good Natalie." (My mom picked some green beans from our garden and we made those too; so yummy!)