2 1/2 lb Fryer chicken, cut up, (up to 3)
5 tbsp Shortening
1/2 tsp Poultry seasoning
1 tsp Salt
1/2 tsp Pepper
1 large Onion, finely chopped
3 tbsp Butter
2 tbsp Tomato sauce
2 cup Walnuts, finely chopped
3 1/2 cup Water
1 tsp Salt
1/2 tsp Cinnamon
2 tbsp Lemon juice
1 cup Fresh pomegranate juice -OR- 2 to 3 tbsp. syrup, (available in greek or armenian specialty stores)
1 tbsp 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@mnsinc.com> on Jan 06, 1998
|
|
