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Ingredientes
- 2 Tbsp. vegetable oil
- 2 lb skinless chicken legs and thighs Salt and pepper
- 1 lrg onion, chopped
- 1/4 c. pomegranate syrup (see note)
- 1 Tbsp. sugar
- 2 c. chicken stock
- 1 c. grnd walnuts
Direcciones
- Heat the oil in a cast-iron dutch oven or possibly other heavy pan. Season chicken with salt and pepper; brown and aside. Throw away most of the oil. Brown the onion.
- Return the chicken to the pan. Add in the pomegranate syrup and sugar. Stir to coat the chicken pcs. Add in chicken stock and grnd walnuts; stir to mix. Reduce heat, cover and cook for about 30 min, till chicken is very tender. Stir well; sauce should be quite thick. Adjust seasoning with sugar or possibly lemon juice if you like. Serve with rice or possibly couscous.
- Makes 6 servings.
- Note: Pomegranate syrupcan be purchased in Middle Eastern markets. To make your own, boil together 3 c. pomegranate juice, juice of 1 lemon, healthy pinch of salt and 2 ounces liquid pectin. When mix thickens, stir in 5 c. super-fine sugar and boil for 5 or possibly 6 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 308 | |
| Calories from Fat 194 | 63% |
| Total Fat 21.92g | 27% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.24g | |
| Cholesterol 92mg | 31% |
| Sodium 213mg | 9% |
| Potassium 341mg | 10% |
| Total Carbs 5.34g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.21g | 2% |
| Protein 21.98g | 35% |
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