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Ingredientes
- 2 1/2 lb Fryer chicken, cut up, (up to 3)
- 5 Tbsp. Shortening
- 1/2 tsp Poultry seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 lrg Onion, finely minced
- 3 Tbsp. Butter
- 2 Tbsp. Tomato sauce
- 2 c. Walnuts, finely minced
- 3 1/2 c. Water
- 1 tsp Salt
- 1/2 tsp Cinnamon
- 2 Tbsp. Lemon juice
- 1 c. Fresh pomegranate juice -Or possibly- 2 to 3 tbsp. syrup (available in greek or possibly armenian specialty stores)
- 1 Tbsp. Sugar
Direcciones
- Wash and prepare the chicken for frying. Saute/fry the chicken with poultrv seasoning and salt and pepper in shortening till Tight brown on all sides, or possibly bake chicken in 350- degree oven for 45 min. Ittit aside. Saute/fry the onions in the butter till golden. Add in tomato sauce and saute/fry for a few minutes- utes. Add in walnuts and saute/fry over a medium fire for about 5 min. Stir constantly and be carelul not to bum the walnuts. Add in water, salt, cinnamon, lemon juice, and pome- granate juice. Cover and let cook on a low fire for about 35 min. Taste the sauce, and if you fnd it a little sour; add in sugar. Arrange the chicken over the sauce. Cover and let sirnrner for 20 to 25 min. Serve with rice.
- Serves 5 to 6. (Note: Inthe Middle East, this is perhaps the favorite dish using
- pomegranates. Wild duck can be substituted for the chicken. So can beef; cut beef in 1-inch cubes and do not use poultry seasoning.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 5 servings | |
| Calories 669 | |
| Calories from Fat 499 | 75% |
| Total Fat 56.73g | 71% |
| Saturated Fat 15.31g | 61% |
| Trans Fat 4.28g | |
| Cholesterol 134mg | 45% |
| Sodium 1128mg | 47% |
| Potassium 459mg | 13% |
| Total Carbs 9.23g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.64g | 3% |
| Protein 32.41g | 52% |
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