Persian Chicken

Sauté 8 chicken pieces in oil until brown.  Remove and sauté 1 finely chopped onion until golden in same pan.  Add and stir well 1 cup of ground walnuts.  Add juice of 2 lemons and 2 1/4 cups chicken stock.  Stir until sauce thickens. Season to taste.  Add a little sugar if needed. Add chicken, cover and simmer 30 minutes. 4 servings.

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