Steps:
- FOR SAUCE: Melt butter in heavy large skillet over medium-high heat. Add onions; saute 5 minutes. Add walnuts. Saute until nuts are slightly darkened, about 12 minutes. Mix in pomegranate molasses, tomato sauce, lemon juice, sugar, and cinnamon, then 2 cups broth. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm, thinning with more broth, if desired.) FOR CHICKEN: Prepare barbecue (medium heat). Mix pomegranate molasses and cinnamon in small bowl for glaze. Brush chicken with oil; sprinkle with salt and pepper. Grill until just cooked through, turning often, about 35 minutes. Brush chicken all over with glaze; grill 2 minutes per side. Transfer to platter. Spoon some sauce over. Serve with remaining sauce. *A thick pomegranate syrup available at some supermarkets, at Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).
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