| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
8 |
To 10 |
INGREDIENTS
| 2 |
|
Onions, chopped |
| 4 |
tb |
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 |
ts |
Each cinnamon, clove, pepper and cumin |
| 1/2 |
ts |
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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