This is a print preview of "Chicken With Pomegranate Sauce" recipe.

Chicken With Pomegranate Sauce Recipe
by Global Cookbook

Chicken With Pomegranate Sauce
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  Servings: 5

Ingredients

  • 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 lrg Onion, finely minced
  • 3 Tbsp. Butter
  • 2 Tbsp. Tomato sauce
  • 2 c. Walnuts, finely minced
  • 3 1/2 c. Water
  • 1 tsp Salt
  • 1/2 tsp Cinnamon
  • 2 Tbsp. Lemon juice
  • 1 c. Fresh pomegranate juice -Or possibly- 2 to 3 tbsp. syrup (available in greek or possibly armenian specialty stores)
  • 1 Tbsp. Sugar

Directions

  1. Wash and prepare the chicken for frying. Saute/fry the chicken with poultrv seasoning and salt and pepper in shortening till Tight brown on all sides, or possibly bake chicken in 350- degree oven for 45 min. Ittit aside. Saute/fry the onions in the butter till golden. Add in tomato sauce and saute/fry for a few minutes- utes. Add in walnuts and saute/fry over a medium fire for about 5 min. Stir constantly and be carelul not to bum the walnuts. Add in water, salt, cinnamon, lemon juice, and pome- granate juice. Cover and let cook on a low fire for about 35 min. Taste the sauce, and if you fnd it a little sour; add in sugar. Arrange the chicken over the sauce. Cover and let sirnrner for 20 to 25 min. Serve with rice.
  2. Serves 5 to 6. (Note: Inthe Middle East, this is perhaps the favorite dish using
  3. pomegranates. Wild duck can be substituted for the chicken. So can beef; cut beef in 1-inch cubes and do not use poultry seasoning.)