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    CHICKEN WITH POMEGRANATE SYRUP AND WALNU


    Source of Recipe


    net

    List of Ingredients




    CHICKEN WITH POMEGRANATE SYRUP AND WALNUTS

    2 tablespoons vegetable oil
    2 pounds skinless chicken legs and thighs
    Salt and pepper
    1 large onion, minced
    1/4 cup pomegranate syrup (see note)
    1 tablespoon sugar
    2 cups chicken stock
    1 cup ground walnuts

    Heat the oil in a cast-iron dutch oven or other heavy pan. Season chicken with salt and pepper; brown and aside. Discard most of the oil. Brown the onion. Return the chicken to the pan. Add the pomegranate syrup and sugar. Stir to coat the chicken pieces. Add chicken stock and ground walnuts; stir to mix. Reduce heat, cover and cook for about 30 minutes, until chicken is very tender. Stir well; sauce should be quite thick. Adjust seasoning with sugar or lemon juice if desired. Serve with rice or couscous. Makes 6 servings. Note: Pomegranate syrup can be purchased in Middle Eastern markets. To make your own, boil together 3 cups pomegranate juice, juice of 1 lemon, pinch of salt and 2 ounces liquid pectin. When mixture thickens, stir in 5 cups super-fine sugar and boil for 5 or 6 minutes.

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