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Name: Chicken with Pomegranate Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Cuisine: American
Ingredients: 1 c Fresh pomegranate juice -OR-; 2 tb Tomato sauce; 1 ts Salt; 2 c Walnuts; finely chopped; 1 ts Salt; 3 tb Butter; 3 1/2 c Water; 5 tb Shortening; 1/2 ts Pepper; 1/2 ts Cinnamon; 1/2 ts Poultry seasoning; 2 tb Lemon juice; 1 tb Sugar; 2 1/2 lb Fryer chicken; cut up, (up; 1 lg Onion finely chopped

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INGREDIENTS

1 c Fresh pomegranate juice -OR-
2 tb Tomato sauce
1 ts Salt
2 c Walnuts; finely chopped
1 ts Salt
3 tb Butter
3 1/2 c Water
5 tb Shortening
1/2 ts Pepper
1/2 ts Cinnamon
1/2 ts Poultry seasoning
2 tb Lemon juice
1 tb Sugar
2 1/2 lb Fryer chicken; cut up, (up
1 lg Onion ; finely chopped

Servings

INSTRUCTIONS

Wash and prepare the chicken for frying. Saute the chicken with poultrv seasoning and salt and pepper in shortening until Tight brown on all sides, or bake chicken in 350- degree oven for 45 minutes. Ittit aside. Saute the onions in the butter until golden brown. Add tomato sauce and saute for a few min- utes. Add walnuts and saute over a medium fire for about 5 minutes. Stir constantly and be carelul not to bum the walnuts. Add water, salt, cinnamon, lemon juice, and pome- granate juice. Cover and let cook on a low fire for about 35 minutes. Taste the sauce, and if you fnd it a little sour; add sugar. Arrange the chicken over the sauce. Cover and let sirnrner for 20 to 25 minutes. Serve with rice. Serves 5 to 6. (Note: In the Middle East, this is perhaps the favorite dish using pomegranates. Wild duck can be substituted for the chicken. So can beef; cut beef in 1-inch cubes and dont use poultry seasoning.) Recipe by: Arizona Magazine 10/94 Posted to MC-Recipe Digest V1 #987 by Walt Gray on Jan 06, 1998

NOTES

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Chicken with Pomegranate Sauce

1 c Fresh pomegranate juice -OR-
2 tb Tomato sauce
1 ts Salt
2 c Walnuts; finely chopped
1 ts Salt
3 tb Butter
3 1/2 c Water
5 tb Shortening
1/2 ts Pepper
1/2 ts Cinnamon
1/2 ts Poultry seasoning
2 tb Lemon juice
1 tb Sugar
2 1/2 lb Fryer chicken; cut up, (up
1 lg Onion finely chopped

Wash and prepare the chicken for frying. Saute the chicken with poultrv  seasoning and salt and pepper in shortening until Tight brown on all sides,  or bake chicken in 350- degree oven for 45 minutes. Ittit aside. Saute the  onions in the butter until golden brown. Add tomato sauce and saute for a  few min- utes. Add walnuts and saute over a medium fire for about 5  minutes. Stir constantly and be carelul not to bum the walnuts. Add water,  salt, cinnamon, lemon juice, and pome- granate juice. Cover and let cook on  a low fire for about 35 minutes. Taste the sauce, and if you fnd it a  little sour; add sugar. Arrange the chicken over the sauce. Cover and let  sirnrner for 20 to 25 minutes. Serve with rice. Serves 5 to 6. (Note: In  the Middle East, this is perhaps the favorite dish using    pomegranates. Wild duck can be substituted for the chicken. So can beef;  cut beef in 1-inch cubes and dont use poultry seasoning.)    Recipe by: Arizona Magazine 10/94    Posted to MC-Recipe Digest V1 #987 by Walt Gray <waltgray@mnsinc.com> on  Jan 06, 1998

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Nutrition

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Serving Size: 1 Serving (414g)
Recipe Makes: 5 Servings

Calories: 197
Calories from Fat: 141 (72%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 7.9g	39 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 1.3g
Cholesterol 23.1mg		7 %
Sodium 278.4mg		10 %
Potassium 226.5mg		6 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 2g	8 %
	Sugars, other 13g
Protein 1.2g		2 %
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: 197

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