| 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This classic Persian dish was originally made with game birds, but is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
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