(Chicken in Walnut and Pomegranate Sauce)
2 1/2 c. walnuts, finely
2 medium onions, grated
1/4 c. butter
4 1/2 to 5 lb. chicken, cut
into serving pieces
1/2 tsp. cinnamon
1/4 tsp. pepper
2 tsp. salt
4 to 5 Tbsp. lemon juice
3 to 4 Tbsp. sugar
2 1/2 c. water
1/4 c. bottled Pomegranate
Brown walnuts in heavy skillet, stirring constantly to
prevent burning. Transfer nuts to a 5 or 6-quart pot. Brown
onions lightly in butter. Remove onions with slotted spoon and
add to walnuts. Set skillet aside. Add all ingredients,
except chicken to walnuts and onions. Brown chicken in skil-
let, adding butter, if necessary. Add browned chicken to sauce
for about 1 hour more. Stir occasionally to prevent sticking.
Serve over plain rice.
*2 1/2 cups Pomegranate juice can be substituted for
syrup and water or 1 can cranberry sauce (jelly) could be
substituted, in which case you must also eliminate the sugar.
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