Ingredients Jump to Instructions ↓

  1. 2 Onions - chopped or sliced (large)

  2. 5 teaspoons 25ml Butter

  3. 1 teaspoon 5ml Fryer chicken or 5 whole chicken breasts (large)

  4. 1 Beef bouillon or consomme

  5. 1 cup 237ml Water

  6. 2 1/2 cups 592ml Finely ground walnuts

  7. 4 1/2 teaspoons 22ml Pomegranate syrup -

  8. 2 1/2 teaspoons 12ml Sugar

  9. 2 1/2 teaspoons 12ml Salt

  10. 1/2 teaspoon 2 1/2ml Saffron - (or turmeric)

  11. 1/4 teaspoon 1 1/3ml Cinnamon

  12. 1/4 teaspoon 1 1/3ml Nutmeg

  13. 1/4 teaspoon 1 1/3ml Pepper

  14. 2 teaspoons 10ml Lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Saute the onions in 2 tbsp. of the butter until golden brown. Remove from the pan. Add 3 more tbsp. of butter and saute the chicken pieces until light brown. Add the bouillon and sauteed onions. cover and simmer gently for 30 minutes. Cook and bone. Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes. Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice.


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