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@...