chicken w/pomegranate sauce

“this is from an old cookbook of mine called international cooking for the jewish home, so this is kosher as well as delicious! this can be made with a whole duck, quartered, just increase the original cooking time to 1 1/2 hrs. enjoy all you pomegranate lovers!”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. heat oil in skillet, brown chicken breasts on both sides, remove and set aside add tumeric and onions to skillet, and most of walnuts (reserve 2 tbsp for garnish).
  2. cook until light brown.
  3. transfer onion walnut mixture to a 6 quart pot.
  4. add broth, bring to boil, lower to simmer and cook for 15 minutes add chicken, cover, simmer for 45 minutes.
  5. meanwhile, cut pomegranate in quarters and remove seeds.
  6. add to the chicken along with lemon juice and sugar cover and cook for 30 minutes more.
  7. season with salt& pepper serve with rice and garnish with extra ground walnuts.

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