Persian Chicken Stew

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One 4-pound chicken—quartered, backbone and neck reserved, wings saved for another use

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 onion, cut into 1/2-inch dice

3 garlic cloves, peeled and smashed

1/4 cup raisins

1 cup chopped walnuts

Pinch of saffron threads soaked in 1/4 cup water

2 cups low-sodium chicken broth

1 cup pomegranate juice

3 cardamom pods, lightly crushed

4 allspice berries

1 dried lime (see Note) or one 3-inch piece of lime zest

One 2-inch cinnamon stick

1/2 tablespoon red wine vinegar

Couscous, for serving

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