Chicken with pomegranate juice

6 Servings

Ingredients

QuantityIngredient
1(2 1/2 to 3 pound) fryer
3tablespoonsShortening
3tablespoonsButter
½teaspoonPoultry seasoning
2tablespoonsTomato sauce
1largeOnion; finely chopped
2cupsWalnuts; finely chopped
cupWater
1teaspoonSalt
½teaspoonPepper
½teaspoonCinnamon
2teaspoonsLemon juice
1cupFresh pomegranate juice Pomegranate syrup, increase as desired
1tablespoonSugar

Directions

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@...