Iranian chicken and walnut stew

Ingredients

• 1.5kg free range chicken thighs
• salt flakes and freshly milled black pepper
• 1/4 cup extra virgin olive oil
• 2 brown onions, finely sliced
• 6 cloves garlic, finely sliced
• 1 1/2 Tbsp ground turmeric
• 2 tsp ground nutmeg
• 4 cups silverbeet leaves, chopped
• 500g walnuts
• 1L chicken stock
• 1L water
• 300ml pomegranate molasses
• 1/3 cup caster sugar
• couscous
• finely-sliced red onion and lemon wedges, to serve