| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Jewish |
|
4 |
To 6 (f) |
INGREDIENTS
|
|
1 3 1/2 lb chicken |
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion, chopped |
| 2 |
c |
Ground walnuts |
| 1/3 |
c |
Hot water |
| 2 |
tb |
Lemon juice |
| 2 |
c |
Pomegranate juice -or- |
| 1/2 |
c |
Pomegranate syrup |
| 1 |
tb |
Paste |
|
|
Salt and freshly ground pepper to taste |
| 2 |
tb |
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 <plgold@ix.netcom.com>
Date: Wed, 25 Sep 1996 09:50:22 -0700
A Message from our Provider:
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