1. Place flour and spices in a bag and shake chicken until coated. Place flat in an oven proof pan and broil for five minutes, that will give it a crispy “fried” coating
2. Meanwhile prepare the sauce: In a small pot, dilute the cornstarch in the pomegranate juice. Combine with all other sauce ingredients. Bring to a boil and allow to simmer until thickened.
3. Pour over chicken and bake for about two hours on 375 degrees Fahrenheit covered.
4. Garnish with pomegranate seeds.