Chicken with Pomegranate Sauce

Categories: Chicken

Serves: 5 Servings

Ingredients:

2 1/2 lb Fryer chicken; cut up, (up
-to 3)
5 tb Shortening
1/2 ts Poultry seasoning
1 ts Salt
1/2 ts Pepper
1 lg Onion; finely chopped
3 tb Butter
2 tb Tomato sauce
2 c Walnuts; finely chopped
3 1/2 c Water
1 ts Salt
1/2 ts Cinnamon
2 tb Lemon juice
1 c Fresh pomegranate juice -OR-
-2 to 3 tbsp. syrup;
-(available in greek or
-armenian specialty stores)
1 tb Sugar

Instructions:
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 on
Jan 06, 1998

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