Joan Nathan, The Jewish Holiday Kitchen This recipe can be made from duck, partridge, chicken, lamb, or veal hind shin, shoulder, or ground meat. You can purchase pomegranate syrup in a Middle-Eastern grocery and you can sometimes find pomegranate juice there too. Brown the chicken in the vegetable oil and remove to drain on a paper towel. Brown the chopped onion in the same oil. In another pan, brown the walnuts, stirring constantly, without using any shortening. When brown, add the onion. Then slowly add the hot water so that the mixture does not stick. It should not be too liquid ..... more like a paste. Then add the lemon juice, pomegranate juice, tomato paste, salt, pepper, and sugar, stirring with a spoon. When well mixed, add the chicken. Bring the mixture just to the point of boiling (but not a hard boil). Decrease to a simmer and let cook, covered, until the chicken is very tender (about 45 minutes). If the sauce is not thick enough, remove the chicken and boil the liquid down until the desired thickness is reached, stirring as it cooks. When ready to serve, place the chicken on a dish, pour the sauce over, and serve with a chelou or plain rice. Posted to JEWISH-FOOD digest V97 #038 From: Pat Gold
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|Serving Size: 1 To 6 (f) (520g)|
|Recipe Makes: 4|
|Calories from Fat: 715 (65%)|
|Amt Per Serving||% DV|
|Total Fat 79.5g||106 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 36.7g|
|Cholesterol 181.1mg||56 %|
|Sodium 183.6mg||6 %|
|Potassium 1041.8mg||27 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 42.5g|
|Protein 54.4g||78 %|
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Calories per serving: 1097
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