Add oil to a large frying pan.
Add onion to the oil and fry till it softens. Put to one side.
Cut chicken into mini fillets.
Add chicken to the same pan and brown on all sides.
Pour in the pomegranate juice, add the harissa powder, add the fried onions, stock cube and season with salt and pepper.
Simmer for 10 to 15 minutes till the sauce has thickened. Sprinkle some of the pomegranate seeds heat through.
Sprinkle remaining pomegranate seeds.
Serve with pilaf rice.