| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 2 3/4 |
lb |
Fryer |
| 2 |
c |
Walnuts; finely chopped |
| 3 |
ts |
Shortening |
| 3 1/2 |
c |
Water |
| 1/2 |
ts |
Poultry seasoning |
| 1 |
ts |
Salt |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Pepper |
| 2 |
ts |
Lemon juice |
| 1 |
lg |
Onion (finely chopped) |
| 1 |
c |
Fresh pomegranate juice (or 2-3 teaspoons |
| 3 |
ts |
Butter |
| 2 |
ts |
Tomato sauce |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Wash and prepare the chicken for frying. Saute the chicken with seasoning
in shortening until light brown on all sides. As an alternate method, the
chicken may be baked at 350 degree oven for 45 minutes.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 saute over medium fire for
about 5 minutes, stirring constantly. Be careful not burn the walnuts. Add
water, seasoning, lemon juice, and pomegranate 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 this sauce. Cover and let simmer for 20-25 minutes. Serve
with white rice.
Recipe By : jrtrint@PacBell.COM
Posted to EAT-L Digest 21 Sep 96
Date: Sun, 22 Sep 1996 15:22:04 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“If you want to be a leader, you must serve.”