Iranian/Persian Fesenjoon (walnut and pomegranate dish) with Rice

INGREDIENTS

• 1 tablespoon Olive oil
• 2-3 tablespoons Brown sugar
• 1/2 cup Pomegranate molasses
• 2.5 cups water
• 1 Medium onion, minced
• 6 pieces Boneless, skinless chicken thighs (all visible fat trimmed)
• 1 Packed cup of grated (raw) or pureed (cooked) butternut squash or pumpkin
• Salt and pepper to taste.
• 2 cups Walnuts
• 10-12 Dried golden plums (optional)