Print
Email
Add a photoServings: 1
Ingredients
- 2 lrg Onions, minced or possibly sliced
- 5 tsp Butter
- 1 lrg Fryer chicken or possibly 5 whole chicken breasts
- 1 can beef bouillon or possibly consomme
- 1 c. Water
- 2 1/2 c. Finely grnd walnuts
- 4 1/2 tsp Pomegranate syrup (substitute sour cranber
- 2 1/2 tsp Sugar
- 2 1/2 tsp Salt
- 1/2 tsp Saffron (or possibly turmeric)
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Pepper
- 2 tsp Lemon juice
Directions
- Saute/fry the onions in 2 tbsp. of the butter till golden. Remove from the pan. Add in 3 more tbsp. of butter and saute/fry the chicken pcs till light brown. Add in the bouillon and sauteed onions. cover and simmer gently for 30 min. Cook and bone.
- Prepare the sauce by stirring the water into the grnd walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 min.
- Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add in the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or possibly more pomegranate syrup if too sweet. The chicken pcs should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce.
- Serve with rice.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
