| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | Chicken | |
| Olive oil | ||
| 1 | Chopped onion | |
| 250 | g | Walnuts, coarsely ground |
| 6 1/2 | Pomegranates, juice only | |
| 1 | Lemon, juice only | |
| 3 | T | Brown sugar |
| 1 | t | Ground cinnamon |
| Salt and pepper to taste | ||
| 1 | hours until very tender. | |
| 5/11 | Courtesy Mark Herron. |
INSTRUCTIONS
This classic Persian dish was originally made with game birds, but is fine with chicken - or duck if you prefer. With its scattering of pomegranate seeds and walnuts it is very decora- tive. Disjoint a chicken (or use chicken pieces) and brown in a little olive oil in a heavy pan with a lid. Remove the chicken and set aside. Brown a chopped onion in the remaining oil. Add 250 g very coarsely ground walnuts and cook gently for a minute or so. Add the juice of 6 1/2 pomegranates and 1 small lemon, 3 tablespoons brown sugar, a teaspoon ground cinnamon and salt and pepper to taste. Bring to a simmer and return the chicken to the pan. Cook gently for 1 Taste and adjust the sweet-sour balance if necessary. Serve over steamed rice and scatter over the dish the seed sacs of the remaining half pomegranate and a handful of coarsely chopped walnuts. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Amazing love”