Cooking Class with Terry: Pomegranate Chicken with Walnuts

We were looking for a simple, easy chicken dish.  This fits the bill and it's straight from the Rachael Ray website.  The only change we made was to add a bit of cold water and corn starch slurry to the sauce at the end to thicken it a bit.  The flavor was very good, but could be made a bit more tart with a splash of lemon juice at the end.

Pomegranate Chicken with Walnuts

INGREDIENTS:

1. 2 cups rice
2. 5 skinless, boneless chicken thighs (about 1 pound), cut into quarters
3. Salt and pepper
4. 1/4 cup vegetable oil
5. 1 large onion, halved and sliced
6. 1 clove garlic, smashed
7. 3/4 cup walnuts, coarsely chopped
8. 1 teaspoon ground cinnamon
9. 1 1/2 cups cranberry-pomegranate juice
10. 2 tablespoons chopped flat-leaf parsley

DIRECTIONS:

1. In a medium saucepan, bring the rice and 2 1/4 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 nonstick 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, about 5 minutes. Stir in the cinnamon, scraping up any browned bits. 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, about 3 minutes; stir in the parsley and pour over the chicken. Serve on top of the rice.