| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Armenian |
Chicken |
5 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Fryer chicken; cut up, (up to 3) |
| 5 |
tb |
Shortening |
| 1/2 |
ts |
Poultry seasoning |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
lg |
Onion; finely chopped |
| 3 |
tb |
Butter |
| 2 |
tb |
Tomato sauce |
| 2 |
c |
Walnuts; finely chopped |
| 3 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 2 |
tb |
Lemon juice |
| 1 |
c |
Fresh pomegranate juice -OR- 2 to 3 tbsp. syrup; (available in greek or armenian specialty stores) |
| 1 |
tb |
Sugar |
INSTRUCTIONS
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 1-inch cubes and don't use poultry seasoning.)
Recipe by: Arizona Magazine 10/94
Posted to MC-Recipe Digest V1 #987 by Walt Gray <waltgray@mnsinc.com> on
Jan 06, 1998
A Message from our Provider:
“Find God and you find everything”