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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.