Yield: 1 Servings
|2 larges||Onions; chopped or sliced|
|2 tablespoons||Parve margarine or vegetable oil|
|1 large||Chicken; cut into 4 or 8 serving pieces, or 6-8 chicken breasts|
|2 cups||Chicken or beef stock|
|2½ cup||Finely ground walnuts|
|4 tablespoons||Pomegranate syrup; (substitute sour cranberry juice), up to 5|
|2 tablespoons||Sugar; up to 3|
|2 teaspoons||Salt; up to 3|
|½ teaspoon||Saffron; (or turmeric)|
|2 tablespoons||Lemon juice|
Saute the onions in the oil or margarine until golden brown. Remove from the pan. Brown the chicken pieces in the same pan (you may want to add another tablespoon of oil here) until light brown. Add the stock and sautéed onions. Cover and simmer gently for 30 minutes. Cook and bone.
Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes.
Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce.
Serve with rice.
*Note: If you cannot find pomegranate, an unsweetened cranberry juice will work almost as well.
Posted to JEWISH-FOOD digest Volume 98 #011 by lisamontag@... (Lisa Montag) on Jan 7, 1998