| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
4 |
-6 serving |
INGREDIENTS
| 1 |
|
Chicken; cut into eighths |
| 2 |
|
Pomegranates ; Juice of |
|
|
Seeds of 1 pomegranate |
| 1 |
|
Onion; diced |
| 2 |
tb |
Margarine |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Caraway seeds; (optional) |
| 2 |
c |
Chicken soup |
INSTRUCTIONS
Source: Jewish Communication Network URL:
http://www.virtual.co.il/city_services/holidays/tubshvat/recipes.htm
1. Soak chicken pieces in the pomegranate juice for half an hour.
2. Mix the flour, salt, pepper and caraway seeds together. Dredge the
chicken pieces in the mixture. Reserve the pomegranate juice.
3. Fry the coated chicken pieces in margarine. Add the diced onion, and
continue to fry.
4. When the chicken has been well-browned, add the pomegranate juice, and
cook on a low flame for 20 minutes. Add the pomegranate seeds before
serving.
Posted to Bakery-Shoppe Digest by Linda Shapiro <lss@coconet.com> on Feb 7,
1998
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