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Name: Chicken with Pomegranate Juice
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 lg Onion finely chopped; 1 ts Salt; 1 c Fresh pomegranate juice; 3 tb Butter; 1 (2 1/2 to 3 pound) fryer; 1/2 ts Poultry seasoning; 2 tb Tomato sauce; 2 tb -Pomegranate syrup,; 1/2 ts Pepper; 1 tb Sugar; 3 tb Shortening; 2 c Walnuts; finely chopped; 3 1/2 c Water; 1/2 ts Cinnamon; 2 ts Lemon juice

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INGREDIENTS

1 lg Onion ; finely chopped
1 ts Salt
1 c Fresh pomegranate juice
3 tb Butter
1 (2 1/2 to 3 pound) fryer
1/2 ts Poultry seasoning
2 tb Tomato sauce
2 tb -Pomegranate syrup,
1/2 ts Pepper
1 tb Sugar
3 tb Shortening
2 c Walnuts; finely chopped
3 1/2 c Water
1/2 ts Cinnamon
2 ts Lemon juice

Servings

INSTRUCTIONS

Wash and prepare chicken for frying. Saute the chicken with seasoning in shortening until light brown on all sides. Alternatively: bake chicken at 350 degrees F for 45 minutes. Put chicken aside. Saute the onions in 3 Tbsp butter until golden brown. Add tomato sauce and saute for a few minutes. Add walnuts to the sauteed onions and sauce, and saute over medium fire for about 5 minutes, stirring constantly. Be careful not to burn the walnuts. Add water, salt, pepper, cinnamon,lemon juice, and pomegranate juice/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 the sauce, cover and continue to simmer for 20-25 minutes. Serve with white rice. Source: Lydia Visco From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@shell.portal.com

NOTES

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Chicken with Pomegranate Juice

1 lg Onion finely chopped
1 ts Salt
1 c Fresh pomegranate juice
3 tb Butter
1 (2 1/2 to 3 pound) fryer
1/2 ts Poultry seasoning
2 tb Tomato sauce
2 tb -Pomegranate syrup,
1/2 ts Pepper
1 tb Sugar
3 tb Shortening
2 c Walnuts; finely chopped
3 1/2 c Water
1/2 ts Cinnamon
2 ts Lemon juice

Wash and prepare chicken for frying.  Saute the chicken with seasoning in  shortening until light brown on all sides. Alternatively: bake chicken at  350 degrees F for 45 minutes. Put chicken aside. Saute the onions in 3 Tbsp  butter until golden brown. Add tomato sauce and saute for a few minutes.  Add walnuts to the sauteed onions and sauce, and saute over medium fire for  about 5 minutes, stirring constantly.  Be careful not to burn the walnuts.  Add water, salt, pepper, cinnamon,lemon juice, and pomegranate juice/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 the  sauce, cover and continue to simmer for 20-25 minutes. Serve with white  rice.    Source: Lydia Visco    From the MM database of Judi M. Phelps. jphelps@shell.portal.com,  juphelps@delphi.com, or jphelps@shell.portal.com

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Nutrition

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Serving Size: 1 Serving (187g)
Recipe Makes: 6 Servings

Calories: 157
Calories from Fat: 92 (59%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.7g
Cholesterol 17.6mg		5 %
Sodium 235.2mg		8 %
Potassium 256.5mg		7 %
Total Carbohydrate 16.7g		5 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 15.3g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 157

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