Pomegranate Chicken

INGREDIENTS

INSTRUCTIONS

From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Sat, 3 Aug 1996 00:14:58 +0300 (IDT)
Here is another candidate for the holiday table. This one is from
Hadassah's Cuisine International, Wilkes-Barre chapter.
In Israel, pomegranates ripen around the High Holy Days, and many a
"succah" is festooned with this beautiful red fruit which appears to be
topped with a crown. In fact, the pomegranate was a decorative motif in
ancient Judaic art, as can be seen in archaeological artifacts.
Tradition has it that the number of seeds in a pomegranate totals 613 --
the same as the total number of commandments in the Torah. The Hebrew word
for the fruit is "rimon" (reeMON), and the crowns for the Torah scrolls are
known in Hebrew as "rimonim" (the plural).
Possibly the best way to get the seeds out is to score the skin of the
fruit and pull it apart. Stand over a large bowl (which you might place in
the sink, to keep things clean) and, holding the fruit over the bowl,
continually hit it with a mallet to loosen the seeds into the bowl.
Progressively remove the membranes to which the successive layers of seeds
are attached. (This is a bit of a production, but worthwhile, IMO; not
necessary, though, for this recipe.)
Halve the pomegranates. Save some seeds for garnish. Squeeze halves using a
juicer. Strain and measure the juice to get as close to 3/4 cup as you can.
Add water, if needed to get 3/4 cup liquid.
Rub chicken legs with poultry seasoning, pepper and salt.
Brown chicken well in heated oil and margarine. Remove to a covered baking
dish as pieces brown.
Drain off drippings, saving 1 Tbsp. Return this to the pan. Saute' onion,
then blend in tomato paste. Add broth, lemon juice, cinnamon and
pomegranat= e juice. Bring liquid to a boil. Reduce heat and simmer,
uncovered, for 10 minutes. Add sugar, if desired, for sweetness.
Pour sauce over chicken in baking dish. Cover and bake in 350 F oven for 30
minutes. Uncover and bake for 10 minutes.
Pour sauce from baking pan into small saucepan. Stir in cornstarch mixture
and cook, stirring constantly, until thickened and clear.
Spoon sauce over the chicken. Garnish with orange slices, parsley sprigs
an= d pomegranate seeds.
Hadassah's Cuisine International Wilkes-Barre Chapter, Eastern PA Region
JEWISH-FOOD digest 296
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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