Pomegranate chicken is a variation of traditional Persian Fesenjan. This version is less fussy, more savory, and a fun and festive way to use seasonal pomegranate seeds. A fresh pomegranate will yield the ripest seeds (arils) with the deep color and a tangy bite, but if seeding one is overwhelming, look for pre-packaged pomegranate seeds in the produce section of your grocery store.
Heat a dutch oven over medium high heat. Add the coconut oil, and heat until it shimmers. Add the chicken, sprinkle with a pinch of salt, and toss to coat in the fat. Saute, stirring frequently, until the chicken is browned and no longer pink, 7-8 minutes. Add the shallot, toss, and saute, stirring occasionally until softened, 3-4 minutes. Add the garlic and ginger; saute, stirring constantly, for 2 minutes.
Add the cumin, cardamom, cinnamon, salt, and pepper; stir into the chicken and shallots and saute to toast the spices, stirring frequently, until very fragrant, 1-2 minutes.
Pour the pomegranate juice into the pot and deglaze. Scrape up the browned bits from the pot using a wood spoon or rubber spatula. Continue stirring and scraping until the bottom of the pot is clean. Add the walnuts, coconut milk and honey, then give everything a good stir.
Allow the liquid to come to a boil, then reduce the heat to medium low, cover, and simmer for 20 minutes. Crack the lid and simmer an additional 10 minutes, or until the sauce is thick and the chicken is starting to fall apart. Stir occasionally throughout to prevent scorching.
Ladle the chicken over steamed rice (or your base of choice). Garnish with pomegranate seeds and chopped parsley and serve right away. Enjoy!