2 1/2 to 3 pound fryer
3 T shortening
1/2 poultry seasoning
1 t salt
1/2 t pepper
1 large onion finely chopped
3 T butter
2 T tomato sauce
2 cups walnuts, finely chopped
3 1/2 cups water
1 t salt
1/2 t cinnamon
2 t lemon juice
1 cup fresh pomegranate juice (or 2-3 T syrup) (or double if desired)
1 T sugar
Instructions:
Wash and prepare chicken for frying. Sauté the chicken with seasoning in shortening until light brown on all sides.
Alternatively: bake chicken at 350 degrees for 45 minutes. Put chicken aside.
Sauté the onions in 3 T butter until golden brown. Add tomato sauce and sauté
for a few minutes.
Add walnuts to the sautéed onions and sauté over medium fire for about 5 minutes, stirring constantly. Be careful not to burn the walnuts.
Add water, seasoning, lemon juice, and pomegranate syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce and if you
find it a little sour add the sugar.
Arrange chicken pieces in this sauce.
Cover and let simmer for 20-25 minutes. Serve with white rice.
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