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Preheat oven to 200°C.
Heat oil in a flameproof casserole over medium-high heat.
Season chicken, add to pan skin-side down, and cook, turning occasionally, until golden, (6-8 minutes). Remove from casserole.
Reduce heat to medium, add onion and ghee to casserole and stir occasionally until onion is soft and starting to brown (10-12 minutes).
Stir in cinnamon, paprika and pomegranate molasses, then add stock and bring to the boil.
Return chicken to casserole, transfer to oven and braise until tender and cooked through (40-45 minutes). Season sauce to taste.
Meanwhile, pound nuts with a mortar and pestle until coarsely ground, then stir into sauce.
Bring to a simmer over medium heat, stirring occasionally until combined (4-6 minutes).
Season with pomegranate molasses and serve topped with onion and coriander with rice on the side.