Chicken with pomegranate juice

Yield: 6 Servings

Measure Ingredient
1 (2 1/2 to 3 pound) fryer
3 tablespoons Shortening
3 tablespoons Butter
½ teaspoon Poultry seasoning
2 tablespoons Tomato sauce
1 large Onion; finely chopped
2 cups Walnuts; finely chopped
3½ cup Water
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Cinnamon
2 teaspoons Lemon juice
1 cup Fresh pomegranate juice Pomegranate syrup, increase as desired
1 tablespoon Sugar

Wash and prepare chicken for frying. Saute the chicken with seasoning in shortening until light brown on all sides.

Alternatively: bake chicken at 350 degrees F for 45 minutes. Put chicken aside. Saute the onions in 3 Tbsp butter until golden brown.

Add tomato sauce and saute for a few minutes. Add walnuts to the sauteed onions and sauce, and saute over medium fire for about 5 minutes, stirring constantly. Be careful not to burn the walnuts.

Add water, salt, pepper, cinnamon,lemon juice, and pomegranate juice/syrup. Cover and let cook on a low fire for about 35 minutes.

Taste the sauce, and if you find it a little sour, add the sugar.

Arrange chicken pieces in the sauce, cover and continue to simmer for 20-25 minutes. Serve with white rice.

Source: Lydia Visco

From the MM database of Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

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