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Festival Chicken In Pomegranate And Tamarind Sauce Recipe

	Mystic_river1 / All my dishes 1 year, 2 months ago A very special dish, spiced with both sweet and hot paprika, tamarind and pomegranate pastes. First published in 2004 by Harper Collins in the Essential Book of Jewish Festival Cooking by Phyllis and Miriyam Glazer. This recipe is adpted from that co... More Prep:30m Cook:90m Servings:6	Mystic_rive
	chicken in pomegranate and tamarind sauce

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Ingredients

4 medium yellow onions, diced

4 medium red onions, diced

2 cups chopped fresh cilantro

10 garlic cloves, minced

1 teaspoon sweet paprika

1 teaspoon hot paprika or cayenne pepper

1 teaspoon black pepper

3 tablespoons tamarind paste (see note), diluted in 3 tablespoons water

1/2 cup pomegranate paste (see note) diluted in 1/2 cup water, or 1 cup pomegranate juice

2 tablespoons ketchup

1 teaspoon salt

10 skinless chicken thighs

10 skinless chicken legs

Seeds from pomegranate, for garnish.

Directions

In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices.

Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.

Add chicken thighs and legs to pot, and submerge in sauce.

Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.

Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.

Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.

Sprinkle pomegranate seeds over platter, and serve hot.

Note: Sold in Middle Eastern and Indian markets and some supermarkets.

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Comments

kimberry 1 year, 2 months ago said:
Interesting recipe. I will try this one! Thanks Have a Great Night! Kim ;)

wrigggit 1 year, 2 months ago said:
Oh yeh- this is for me.... Thanks for this recipe!

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