| 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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