Persian style pomegranate and walnut roasted chicken thighs

Persian folks love their food sour. Presented here are roasted chicken thighs, glazed with a thick paste of sour orange, preserved lemon, and walnuts as well as pomegranate juice and crushed walnuts. All these ingredients are very common in Persian cooking. However, this dish is not a traditional one and is made up by me, only inspired by Persian ingredients.

Ingredients:
1/2 cup pomegranate juice
1/4 cup sour orange juice (use orange if you prefer a sweeter version)*
2.2 Pounds (~ 1 kg or 4 medium) chicken thighs
2 small white onions
3 cloves of garlic
1/2 cup of walnuts
1/2 preserved lemon
2 TBSP brown sugar
1 TSP salt
* You can use 3 TBSP store-bough pomegranate molasses instead of making it. In which case, omit pomegranate and sour orange juice.

I squeezed my own pomegranate juice. Store bought alternative is also perfectly acceptable, as stated in the recipe. 

Add on the juice of sour oranges.

Reduced to half a cup. Set aside to cool.

Blend the onions, garlic cloves, toasted walnut pieces, sugar, salt, and preserved lemon slices.

No extra water is needed. 

Add the reduction (or store-bought molasses) and season with pepper.  

Great color! The store-bought version won't be as vividly red.

Add to the chicken and let marinate for two hours.

Bring the chicken to the room temperature. Preheat the oven to 400 F (205 C). Cook for about 45 minutes. Broil for 2 minutes, in case the color is not right.