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Peel and finely chop the onion and garlic.
De-seed the pomegranate.
If you’re using chicken legs, remove the skin. If you’re using duck legs, keep the skin on.
Sear the duck/chicken legs in 6 tbsp vegetable oil over medium heat until golden brown all around. Remove and set them aside.
Gently caramelise the onion over low to medium heat in the same oil for about 15 minutes, then add the garlic and fry together for a few more minutes.
Keep the heat on low. Add the tomato paste, pomegranate molasses, turmeric, and black pepper. Combine well.
Add the pomegranate juice.
Return the chicken or duck legs to the pan. Season with salt to taste.
Pour a few tablespoons of sauce over the part of the legs which are not covered by the sauce. Put on the lid and let the stew simmer over low heat for 1h to 1h 15 min for chicken legs and 1h 30 min to 1h 45 min for duck legs.
Turn the legs after half an hour so both sides absorb the sauce’s flavour. Occasionally pour some of the sauce over them.
Once the stew is done and the legs are tender, melt 2 tbsp butter in a non-stick pan over medium heat, add the sugar and pomegranate seeds, and stir quickly for 30 sec.
Add the pomegranate seeds to the stew and serve immediately.