| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Jewish |
|
4 |
To 6 (f) |
INGREDIENTS
|
|
1 3 1/2 lb chicken |
| 2 |
T |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 2 |
c |
Ground walnuts |
| 1/3 |
c |
Hot water |
| 2 |
T |
Lemon juice |
| 2 |
c |
Pomegranate juice -or- |
| 1/2 |
c |
Pomegranate syrup |
| 1 |
T |
Paste |
|
|
Salt and freshly ground |
|
|
pepper to taste |
| 2 |
T |
Sugar |
INSTRUCTIONS
Joan Nathan, The Jewish Holiday Kitchen This recipe can be made from
duck, partridge, chicken, lamb, or veal hind shin, shoulder, or ground
meat. You can purchase pomegranate syrup in a Middle-Eastern grocery
and you can sometimes find pomegranate juice there too. Brown the
chicken in the vegetable oil and remove to drain on a paper towel.
Brown the chopped onion in the same oil. In another pan, brown the
walnuts, stirring constantly, without using any shortening. When
brown, add the onion. Then slowly add the hot water so that the
mixture does not stick. It should not be too liquid ..... more like a
paste. Then add the lemon juice, pomegranate juice, tomato paste,
salt, pepper, and sugar, stirring with a spoon. When well mixed, add
the chicken. Bring the mixture just to the point of boiling (but not a
hard boil). Decrease to a simmer and let cook, covered, until the
chicken is very tender (about 45 minutes). If the sauce is not thick
enough, remove the chicken and boil the liquid down until the desired
thickness is reached, stirring as it cooks. When ready to serve, place
the chicken on a dish, pour the sauce over, and serve with a chelou or
plain rice. Posted to JEWISH-FOOD digest V97 #038 From: Pat Gold
<[email protected]> Date: Wed, 25 Sep 1996 09:50:22 -0700
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