To prepare the marinade, mix together the garlic, parsley, pomegranate molasses, za'atar spice, cinnamon powder, salt and salt with the chicken and keep this aside for at least 30 minutes.

In a skillet, heat the olive oil and add the sliced onions

Saute until the onions are soft and lightly browned

Add the balsamic vinegar to the onions and lower the heat

Stir the onions in the balsamic, and add a little water to deg-laze the pan

Add the marinated chicken pieces and let it cook in the open skillet on medium heat for around 5 minutes

Turn the pieces over every 5 minutes or so to ensure it is cooked evenly

After cooking for around 20 minutes, the chicken should be done and the balsamic should be reduced

Turn off the heat, add the pomegranate arils and let it rest for 5 minutes at least before serving

I served this with a side of pan roasted potatoes, which I made by first par boiling potatoes cubes and then pan roasting then with some sea salt and paprika and olive oil. I also made a quick tomato salad with tomato cubes and a parsley and lemon juice dressing