Sunday, November 8, 2015

Persian Pomegranate Braised Chicken

Modified from Julie Sahni's Savoring Spices and Herbs (1996)

1 Large Chicken

Salt and Pepper

1 cup of chopped walnuts

6 pitted dates

2 cups of pomegranate juice

1 tablespoon of Hungarian or smoked paprika

3 tablespoons of vegetable or olive oil

2 cups finely chopped onions

Juice of a lemon

optional -- 1 cup of pemgranate seeds

1) Remove major parts of skin. Cut the chicken into 4 or 6 parts. Sprinkle with pepper and salt. Set aside.

2) Walnuts/dates and 1/2 cup of pomegranate juice in food processor and puree. Transfer to bowl and add rest of pomegranate juice and paprika. Set aside.

3) Heat 1 tablespoon of oil on high heat in large nonstick pan or dutch oven. Add chicken and sear, turning frequently to get all sides, for 3-4 minutes. Remove and set aside. Add remaining oil and onions to the pan. Let onions sit without moving for 2 mins, then cook for another 8 mins, stirring frequently, till they are browned. Return chicken to the pan, add pomegranate mixture and bring to a light boil.

Cook covered on medium-low heat for 15 mins. Uncover and cook for another five mins, basting or turning the chicken. Taste the sauce (careful of heat) and adjust as desired. Arrange chicken on plates, sprinkle with lemon juice and pomegranate seeds (if using). Serve immediately.

I made a parsley rice to accompany the dish and paired it with an Apothic red blend

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