Recipe - Chicken With Pomegranate Sauce

2 One half pound Fryer chicken; cut up, (up
to 3)
5 tablespoon Shortening
One half teaspoon Poultry seasoning
1 teaspoon Salt
One half teaspoon Pepper
1 lg Onion; finely chopped
3 tablespoon Butter
2 tablespoon Tomato sauce
2 cup Walnuts; finely chopped
3 One half cup Water
1 teaspoon Salt
One half teaspoon Cinnamon
2 tablespoon Lemon juice
1 cup Fresh pomegranate juice OR
2 to 3 tbsp. syrup;
(available in greek or
armenian specialty stores)
1 tablespoon 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 1inch cubes and don't use poultry seasoning.)

Recipe by: Arizona Magazine 10/94

Posted to MCRecipe Digest V1 #987 by Walt Gray waltgray@mnsinc.com on
Jan 06, 1998