Pomegranate chicken

Yield: 4 Servings

Measure Ingredient
3 Pomegranates
6 Whole chicken legs
¼ teaspoon Poultry seasoning
3/16 teaspoon Pepper
1 teaspoon Salt
2 tablespoons Cooking oil
2 tablespoons Margarine
1 Onion; chopped
1 tablespoon Tomato paste or sauce
1½ cup Chicken broth
½ teaspoon Cinnamon
1 teaspoon Sugar (optional)
1½ teaspoon Cornstarch; mixed with 1 Tbsp water
Orange slices
Parsley sprigs for garnish
Pomegranate seeds

From: Ruth Heiges <heiges@...>

Date: Sat, 3 Aug 1996 00:14:58 +0300 (IDT) Here is another candidate for the holiday table. This one is from Hadassah's Cuisine International, Wilkes-Barre chapter.

In Israel, pomegranates ripen around the High Holy Days, and many a "succah" is festooned with this beautiful red fruit which appears to be topped with a crown. In fact, the pomegranate was a decorative motif in ancient Judaic art, as can be seen in archaeological artifacts.

Tradition has it that the number of seeds in a pomegranate totals 613 -- the same as the total number of commandments in the Torah. The Hebrew word for the fruit is "rimon" (reeMON), and the crowns for the Torah scrolls are known in Hebrew as "rimonim" (the plural).

Possibly the best way to get the seeds out is to score the skin of the fruit and pull it apart. Stand over a large bowl (which you might place in the sink, to keep things clean) and, holding the fruit over the bowl, continually hit it with a mallet to loosen the seeds into the bowl.

Progressively remove the membranes to which the successive layers of seeds are attached. (This is a bit of a production, but worthwhile, IMO; not necessary, though, for this recipe.) Halve the pomegranates. Save some seeds for garnish. Squeeze halves using a juicer. Strain and measure the juice to get as close to ¾ cup as you can.

Add water, if needed to get ¾ cup liquid.

Rub chicken legs with poultry seasoning, pepper and salt.

Brown chicken well in heated oil and margarine. Remove to a covered baking dish as pieces brown.

Drain off drippings, saving 1 Tbsp. Return this to the pan. Saute' onion, then blend in tomato paste. Add broth, lemon juice, cinnamon and pomegranat= e juice. Bring liquid to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add sugar, if desired, for sweetness.

Pour sauce over chicken in baking dish. Cover and bake in 350 F oven for 30 minutes. Uncover and bake for 10 minutes.

Pour sauce from baking pan into small saucepan. Stir in cornstarch mixture and cook, stirring constantly, until thickened and clear.

Spoon sauce over the chicken. Garnish with orange slices, parsley sprigs an= d pomegranate seeds.

Hadassah's Cuisine International Wilkes-Barre Chapter, Eastern PA Region JEWISH-FOOD digest 296

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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