Ingredients

  • 2 pomegranates reserve 1/2 cup seed
  • 2 onions finely chop
  • 2 tablespoons butter, unsalted
  • 1 tablespoon olive oil
  • 2100 grams chicken cut in serving piece
  • 225 milliliters chicken stock
  • 110 grams pecans coarsely chopped
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon pepper
  • 2 tablespoons lemon juice

Directions

1. Peel, seed pomegranates. Reserve 1/2 cup of the seeds. Purée remaining seeds. Strain juice, discard pulp.
2. Sauté onion in butter and oil until golden. Remove onion from skillet. Brown chicken pieces. Add onion and pomegranate juice along with remaining ingredients back into skillet. Simmer 25 minutes, covered, until chicken done. Or bake at 375*F/190*C/GM5 for 20-25 minutes, uncovered, until chicken done.
3. Remove chicken to serving platter. Reduce juices to spoon coating consistency. Pour over chicken. Garnish with reserved pomegranate seeds.
4. Serve over rice, preferably Persian Rice.

Notes
Serving Ideas:Original serves 5, 1 whole chicken.


Categories
Chicken, main course
Keywords
Chicken, main course
MacGourmet downloadPomegranate Chicken with Pecans. To import, drag image to your MacGourmet recipe box.