| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken | 6 | Servings | |
INGREDIENTS
| 1 | (2 1/2 to 3 pound) fryer | |
| 3 | tb | Shortening |
| 3 | tb | Butter |
| 1/2 | ts | Poultry seasoning |
| 2 | tb | Tomato sauce |
| 1 | lg | Onion; finely chopped |
| 2 | c | Walnuts; finely chopped |
| 3 1/2 | c | Water |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Cinnamon |
| 2 | ts | Lemon juice |
| 1 | c | Fresh pomegranate juice Pomegranate syrup, increase as desired |
| 1 | tb | Sugar |
INSTRUCTIONS
Wash and prepare chicken for frying. Saute the chicken with seasoning in shortening until light brown on all sides. Alternatively: bake chicken at 350 degrees F for 45 minutes. Put chicken aside. Saute the onions in 3 Tbsp butter until golden brown. Add tomato sauce and saute for a few minutes. Add walnuts to the sauteed onions and sauce, and saute over medium fire for about 5 minutes, stirring constantly. Be careful not to burn the walnuts. Add water, salt, pepper, cinnamon,lemon juice, and pomegranate juice/syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce, and if you find it a little sour, add the sugar. Arrange chicken pieces in the sauce, cover and continue to simmer for 20-25 minutes. Serve with white rice. Source: Lydia Visco From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@shell.portal.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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