Put the oven rack in the lower third of your oven; then preheat your oven to a temperature of about 475°F.

While your oven is preheating, toast the nuts over a baking sheet in your oven for about 4 minutes

Pat the chicken dry, then place it into a large shallow heavy baking tray; and make sure not to overcrowd your tray; rub with the salt, the pepper and about 2 tablespoons of oil

Bake without turning for about 35 minutes

While the chicken is baking; blend all together the bell peppers with the bread crumbs; the walnuts; the garlic paste, the pomegranate molasses, the cumin, and the cayenne in a food processor until you get a smooth paste for about 1 minute

With the motor running for about 1 minute, add in the remaining 6 tablespoons of oil and blend very well

Season the sauce with the salt and drizzle over the baked chicken

Serve and enjoy your mesmerizing Middle Eastern dish