Yield: 5 Servings
| 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 |
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