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    Chicken in Cranberry Sauce


    Source of Recipe


    Persian Cooking: A Table of Exotic Delights

    List of Ingredients





    2 large onions, sliced
    5 tablespoons butter
    5 whole chicken breasts
    2 cups chicken broth
    1 cup water
    4 tbl. cranberry juice concentrate OR -- pomegranate syrup
    (4 to 5)
    2 1/2 cups finely ground walnuts
    2 tbl. sugar -- (2 to 3)
    2 tsp salt -- (2 to 3)
    1/2 teaspoon saffron (or turmeric)
    1/4 teaspoon cinnamon, nutmeg, pepper
    2 tablespoons lemon juice

    Recipe



    Saute the onions in 2 tablespoon of the butter until golden brown. Remove from the pan. Add 3 more tablespoon of butter and saute the chicken pieces until light brown. Add the bouillon and sauteed onions. cover and simmer gently for 30 minutes. Bone the chicken. Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes.

    Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice. Serves 4-6.
 

 

 

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