| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Vegetables, Ethnic, Nuts, Main dishes |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3 |
lb |
Chicken; cut into 4-8 pieces |
| 2 |
|
Onions; thinly sliced |
| 1 |
ts |
Cinnamon |
| 2 |
c |
Walnuts, coarsely grounded roasted |
| 2/3 |
c |
Pomegranate juice; fresh |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Lemon juice |
| 1/2 |
c |
Tomato sauce |
| 1 1/2 |
c |
Chicken stock |
| 1 |
tb |
Molasses |
| 1/4 |
ts |
Salt and pepper |
INSTRUCTIONS
Recipe by: Gourmet In a heavy skillet heat butter and brown the chicken on
all sides, transfer to a plate. Sautee the onions until golden and soft.
Stir in the cinn. and cook stirring for 1 min. Add the walnuts and stir for
1 min. Add the rest of the ingred. and bring to a boil - simmer 3 min. Add
chicken and any juices that has accumulated in the plate and simmer covered
15-20 min. or until the chicken is done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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