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Chicken With Tamarind Pomegranate Sauce

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“from today's NY Times, this looks like a lovely way to start the new year.”
1hr 45mins

Ingredients Nutrition


  1. In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices.
  2. Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.
  3. Add chicken thighs and legs to pot, and submerge in sauce.
  4. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.
  5. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
  6. Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
  7. Sprinkle pomegranate seeds over platter, and serve hot.

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