1 (3 1/2-pound) chicken, cut up
2 tablespoons vegetable oil
1 medium onion, chopped
2 cups walnuts, ground
1/3 cup hot water
2 tablespoons lemon juice
2 cups pomegranate juice OR 1/2 cup pomegranate molasses
1 tablespoon tomato paste
Salt and freshly ground pepper
2 tablespoons sugar
Brown chicken in oil and remove to drain on a paper towel.
Brown chopped onion in same oil.
In another pan, brown walnuts, stirring constantly, without using any shortening. When brown, add onion. Then slowly add hot water so mixture does not stick. It should not be too liquid -- more like a paste. Add lemon juice, pomegranate juice, tomato paste, salt and pepper to taste, and sugar, stirring with a spoon. When well mixed, add chicken.
Bring mixture just to the point of boiling (not a fast boil). Decrease to a simmer and let cook, covered, until chicken is very tender, about 45 minutes. If sauce is not thick enough, remove chicken and boil liquid down until desired thickness is reached, stirring as it cooks. When ready to serve, place chicken on a dish and pour sauce over top. Serve with rice, if you like.
Per serving: 1,147 calories, 59g protein, 85g fat ( 16g saturated), 41g carbohydrate, 235mg sodium, 203mg cholesterol, 4g dietary fiber.
http://www.mercurynews.com/mld/mercurynews/living/food/9667936.htm?1c
Kosher gets an update JOAN BRUNSKILL, AP
Kosher POMEGRANATE CHICKEN
(Makes 6 servings)
6 chicken breasts, with skin (can also use a whole chicken, cut in eighths, with skin)
3 c. (750 ml) pomegranate juice
2 c. (500 ml) pomegranate syrup
8 garlic cloves, roughly chopped
1/4 c. (60 ml) chopped fresh mint
1/8 c. (30 ml) freshly ground black pepper
2 tbsp. (30 ml) margarine
1. Place the chicken in a ziplock bag or a shallow plastic container that has a cover. Completely cover with the pomegranate juice, syrup, garlic, mint and pepper.
2. Marinate at least overnight or up to 2 nights. Shake the bag or turn the container every so often.
3. Preheat the oven to 350 F (175 C). Remove chicken from marinade, placing the marinade into a pot. Set aside.
4. In a separate pan, heat margarine over high heat. Add the chicken, skin side down, taking care not to splatter the hot margarine. Sear the chicken about 4 to 6 minutes or until the skin is nice and crisp. As long as your heat is right, the skin may seem like it is sticking a little but it will release once it's perfectly seared.
5. Place the pot of marinade over a medium flame and boil it about 30 minutes or until it reduces by at least half and is syrupy. Make sure it doesn't burn. Skim continuously to remove the chicken impurities that will rise to the surface.
6. Put the chicken in a baking pan. Bake chicken, skin side up, for 40 minutes or until cooked through. Serve with sauce dribbled over it.
www..canoe.ca
2 tablespoons vegetable oil
1 medium onion, chopped
2 cups walnuts, ground
1/3 cup hot water
2 tablespoons lemon juice
2 cups pomegranate juice OR 1/2 cup pomegranate molasses
1 tablespoon tomato paste
Salt and freshly ground pepper
2 tablespoons sugar
Brown chicken in oil and remove to drain on a paper towel.
Brown chopped onion in same oil.
In another pan, brown walnuts, stirring constantly, without using any shortening. When brown, add onion. Then slowly add hot water so mixture does not stick. It should not be too liquid -- more like a paste. Add lemon juice, pomegranate juice, tomato paste, salt and pepper to taste, and sugar, stirring with a spoon. When well mixed, add chicken.
Bring mixture just to the point of boiling (not a fast boil). Decrease to a simmer and let cook, covered, until chicken is very tender, about 45 minutes. If sauce is not thick enough, remove chicken and boil liquid down until desired thickness is reached, stirring as it cooks. When ready to serve, place chicken on a dish and pour sauce over top. Serve with rice, if you like.
Per serving: 1,147 calories, 59g protein, 85g fat ( 16g saturated), 41g carbohydrate, 235mg sodium, 203mg cholesterol, 4g dietary fiber.
http://www.mercurynews.com/mld/mercurynews/living/food/9667936.htm?1c
Kosher gets an update JOAN BRUNSKILL, AP
Kosher POMEGRANATE CHICKEN
(Makes 6 servings)
6 chicken breasts, with skin (can also use a whole chicken, cut in eighths, with skin)
3 c. (750 ml) pomegranate juice
2 c. (500 ml) pomegranate syrup
8 garlic cloves, roughly chopped
1/4 c. (60 ml) chopped fresh mint
1/8 c. (30 ml) freshly ground black pepper
2 tbsp. (30 ml) margarine
1. Place the chicken in a ziplock bag or a shallow plastic container that has a cover. Completely cover with the pomegranate juice, syrup, garlic, mint and pepper.
2. Marinate at least overnight or up to 2 nights. Shake the bag or turn the container every so often.
3. Preheat the oven to 350 F (175 C). Remove chicken from marinade, placing the marinade into a pot. Set aside.
4. In a separate pan, heat margarine over high heat. Add the chicken, skin side down, taking care not to splatter the hot margarine. Sear the chicken about 4 to 6 minutes or until the skin is nice and crisp. As long as your heat is right, the skin may seem like it is sticking a little but it will release once it's perfectly seared.
5. Place the pot of marinade over a medium flame and boil it about 30 minutes or until it reduces by at least half and is syrupy. Make sure it doesn't burn. Skim continuously to remove the chicken impurities that will rise to the surface.
6. Put the chicken in a baking pan. Bake chicken, skin side up, for 40 minutes or until cooked through. Serve with sauce dribbled over it.
www..canoe.ca
jagger - am Donnerstag, 16. September 2004, 18:46 - Rubrik: Granatapfel Rezepte
