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Add a photoYou may use cornish hens or duck for this recipe as well
Ingredients
- pomegranate paste
- large onion chopped
- 1/2 to 1 cup chopped walnuts
- cinnamon (1 tsp or 1 stick cinnamon bark)
- salt
- 1 large baking chicken
- 1 tsp brown sugar
- olive oil
Directions
- sautee onion in olive oil
- add chopped onions and walnuts
- stir in brown sugar and cinnamon
- place chicken on top and pour 1/2 bottle of pomegranate paste (available at Persian stores)
- let chicken cook on medium heat and baste with juices at bottom of pan
- When chicken in almost done, app. 45 minutes, pour remaining bottle of pomegranate paste and cook for 10-15 minutes longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 744 | |
| Calories from Fat 473 | 64% |
| Total Fat 52.91g | 66% |
| Saturated Fat 13.91g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 218mg | 9% |
| Potassium 677mg | 19% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.46g | 2% |
| Protein 59.23g | 95% |
