Espresso and Lime

0 Add 2 tablespoons of olive oil into a large skillet over medium heat
1 Cut 1 1/2 pounds of boneless skinless chicken thighs into 1 inch cubes and season with salt and black pepper 
2 Once the skillet is warm, add the seasoned chicken thighs and cook until lightly browned and cooked through
3 While the chicken is cooking, place 1 cup of pomegranate juice and 1 tablespoon of granulated sugar into a small sauce pan over medium heat and simmer until reduced to approximately 1/4 cup. Set aside once reduced
4 Transfer the browned chicken onto a plate and set aside for now
5 Add the diced yellow onion into the skillet and cook until softened (about 5 minutes)
6 Add the grated garlic and ginger and cook for about 60 seconds, stirring consistently 
7 Add the sugar, spices and reduced pomegranate juice and stir until combined
8 Add 1 1/2 cups of chicken stock, ground walnuts and the browned chicken. Stir to combine and bring to a simmer 
9 Simmer the curry for about 30 minutes 
10 Remove the skillet from the heat and mix in 1/2 cup of finely chopped fresh cilantro and 1/4 cup of pomegranate arils
11 Serve with rice