Wash and prepare chicken for frying. Saute the chicken with seasoning in shortening until light brown on all sides. Alternatively: bake chicken at 350 o 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.
I found a bottle of pomegranate molasses in a place that carries middle eastern food, and although it was a challenge getting it out of the bottle, it seemed to suffice, but if that seems to be impossible to find, try plum sauce which is carried in Asian groceries. I used slivered almonds instead of the walnuts and that was good. After making it I decided that the recipe is very similar to Moroccan food, and wondered if a handful of currants, and pine nuts instead of walnuts might also be good. I think that serving it on a bed of couscous would work too. If you wanted to substitute lamb for the chicken, that might be a possibility.
Its a very delicately flavored dish.
Your Chicken with Pomegranate Juice is ready. Happy cooking!
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