Pomegranate Walnut Duck Or Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 8 | To 10 | |
INGREDIENTS
| 2 | Onions, chopped | |
| 4 | T | Olive oil |
| 2 | 5-lb ducks or chickens, cut | |
| in parts | ||
| 1 | c | Chicken stock |
| 1 | c | Pomegranate juice |
| 2 1/2 | c | Ground walnuts |
| 1/2 | t | Each cinnamon, clove pepper |
| and cumin | ||
| 1/2 | t | Honey, or to taste |
| Salt to taste | ||
| Pomegranate seed | ||
| Walnut halves |
INSTRUCTIONS
Source: The Good Book Cookbook recipe by: Zillah Bahar In a large skillet, sauté the chopped onions in olive oil until they are golden brown. Remove onions and sauté the duck or chicken pieces. Return the onions to the skillet. Add stock and simmer for 15 minutes. Skim fat from surface. Add pomegranate juice, ground walnuts, seasonings and honey. Cover and simmer for 20 to 40 minutes or until poultry is cooked. Season further with salt if desired. Add water if sauce appears to be drying up. Serve on a bed of cooked barley or wheat. Garnish with fresh pomegranate seed and walnuts. Posted to JEWISH-FOOD digest V97 #079 by alotzkar@direct.ca (Al) on Mar 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 340
Calories From Fat: 263
Total Fat: 31.1g
Cholesterol: <1mg
Sodium: 84.1mg
Potassium: 304.3mg
Carbohydrates: 13.4g
Fiber: 3g
Sugar: 7g
Protein: 6.7g