Narli Tavuk (Chicken with Pomegranate)

2 chicken breasts
2 pomegranates, cleaned
1 cup pomegranate juice
1 cup chicken stock
4 tablespoons extra virgin olive oil
1 sticks of cinnamon
4 tablespoons walnut
sea salt
black pepper

Brown the chicken in oil or in the oven(if use oven don't use olive oil) for ten minutes and set aside. In a pot, combine the chicken stock and pomegranate juice and bring to a boil. Tie the seeds of the cleaned pomegranate up in a piece of cheesecloth and place in the boiling mixture together with stick cinnamon, walnut meats, salt and pepper, and boil 4-5 minutes. Add the browned chicken breasts to this mixture and cook over a low fire for 8-10 minutes. When the chicken is cooked, slice it and arrange the slices on top of a bed of plain rice pilaff on a serving platter. Remove the pomegranate seeds from the cheesecloth bag and sprinkle over the chicken and rice, and serve. Enjoy