Chicken with pomegranate sauce

5 Servings

Ingredients

Quantity	Measure	Ingredient
2½	pounds	Fryer chicken; cut up, (up to 3)
5	tablespoons	Shortening
½	teaspoon	Poultry seasoning
1	teaspoon	Salt
½	teaspoon	Pepper
1	large	Onion; finely chopped
3	tablespoons	Butter
2	tablespoons	Tomato sauce
2	cups	Walnuts; finely chopped
3½	cup	Water
1	teaspoon	Salt
½	teaspoon	Cinnamon
2	tablespoons	Lemon juice
1	cup	Fresh pomegranate juice -OR- 2 to 3 tbsp. syrup; (available in greek or armenian specialty stores)
1	tablespoon	Sugar

Directions

Wash and prepare the chicken for frying. Saute the chicken with poultrv seasoning and salt and pepper in shortening until Tight brown on all sides, or bake chicken in 350- degree oven for 45 minutes. Ittit aside. Saute the onions in the butter until golden brown. Add tomato sauce and saute for a few min- utes. Add walnuts and saute over a medium fire for about 5 minutes. Stir constantly and be carelul not to bum the walnuts. Add water, salt, cinnamon, lemon juice, and pome- granate juice. Cover and let cook on a low fire for about 35 minutes. Taste the sauce, and if you fnd it a little sour; add sugar. Arrange the chicken over the sauce. Cover and let sirnrner for 20 to 25 minutes. Serve with rice. Serves 5 to 6. (Note: In the Middle East, this is perhaps the favorite dish using pomegranates. Wild duck can be substituted for the chicken. So can beef; cut beef in 1-inch cubes and don't use poultry seasoning.) Recipe by: Arizona Magazine 10/94 Posted to MC-Recipe Digest V1 #987 by Walt Gray <waltgray@...> on Jan 06, 1998