| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 1 | Servings | |
INGREDIENTS
| 2 | lg | Onions; chopped or sliced |
| 5 | ts | Butter |
| 1 | lg | Fryer chicken or 5 whole chicken breasts |
| 1 | Can beef bouillon or consomme | |
| 1 | c | Water |
| 2 1/2 | c | Finely ground walnuts |
| 4 1/2 | ts | Pomegranate syrup (substitute sour cranber |
| 2 1/2 | ts | Sugar |
| 2 1/2 | ts | Salt |
| 1/2 | ts | Saffron (or turmeric) |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Pepper |
| 2 | ts | Lemon juice |
INSTRUCTIONS
Saute the onions in 2 tbsp. of the butter until golden brown. Remove from the pan. Add 3 more tbsp. of butter and saute the chicken pieces until light brown. Add the bouillon and sauteed 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 10-15 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, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice. Recipe By : riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) Posted to EAT-L Digest 21 Sep 96 Date: Sun, 22 Sep 1996 15:22:04 -0500 From: LD Goss <ldgoss@METRONET.COM>
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