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Pomegranate Chicken


Serves 6 - 8


INGREDIENTS

  • 12 to 14 pieces of chicken. Trim off excessive fat.
  • 12 to 16 oz. pomegranate molasses (syrup)
  • 8 oz pomegranate juice
  • Juice of 1/2 to 1 lemon
  • 1 tsp pepper and salt
  • 1/2 cup of fresh mint
  • 8 cloves
  • 1 large onion, well-chopped
  • 1 generous tablespoon of cinnamon
  • 4 garlic cloves, well-chopped
  • 1/2 cup of coarsely chopped toasted walnuts
  • 1/2 cup of cranberry or grape raisins

DIRECTIONS

Sauté onions in oil along with garlic, cinnamon, and cloves. Add pomegranate juice, molasses, walnuts, lemon juice, mint and chicken. Bake in covered pot for 2 to 3 hours at 250°.

Ladle off most of juice through coarse strainer to separate onions and other particle foods. Return strained food to pot.

Reduce this strained sauce by about 50% so that it is thickened to consistency of whipping cream. Return to chicken and serve.