Recipe - Chicken In Pomegranate Sauce

2 lg Onions; chopped or cut or sliced up
2 tablespoon Parve margarine or vegetable
oil
1 lg Chicken; cut into 4 or 8
serving pieces, or 68
chicken breasts
2 cup Chicken or beef stock
1 cup Water
2 One half cup Finely ground walnuts
4 tablespoon Pomegranate syrup;
(substitute sour cranberry
juice), up to 5
2 tablespoon Sugar; up to 3
2 teaspoon Salt; up to 3
One half teaspoon Saffron; (or turmeric)
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
One fourth teaspoon Pepper
2 tablespoon Lemon juice

Saute the onions in the oil or margarine until golden brown. Remove from
the pan. Brown the chicken pieces in the same pan (you may want to add
another tablespoon of oil here) until light brown. Add the stock and
sautéed onions. Cover and simmer gently for 30 minutes. Cook and bone.

Prepare the sauce by stirring the water into the ground walnuts. Stir in
the pomegranate syrup and sugar, and simmer gently over a low heat for
1015 minutes.

Combine the cooked, boned chicken and most of its drippings with the walnut
sauce; add 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 more pomegranate syrup if too sweet. The chicken pieces should be coated
with a rich, dark, sweetsour sauce; there should be plenty of thick sauce.
Serve with rice.

*Note: If you cannot find pomegranate, an unsweetened cranberry juice will
work almost as well.
Posted to JEWISHFOOD digest Volume 98 #011 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998