INGREDIENTS

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
<plgold@ix.netcom.com>  Date: Wed, 25 Sep 1996 09:50:22 -0700

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