3 tbsp olive oil
1 onion chopped
1 cup coarsely chopped walnuts
The juice of two lemons
1 tbsp sugar
Salt and pepper to taste
In a large
heavy skillet brown the chicken pieces
quickly in hot oil. With a
slotted spoon, remove the chicken and in the
same skillet sauté the onion
until nicely browned. Add the walnuts and
continue to sauté over low flame,
for 2-3 minutes longer.
Cut the pomegranates in half, scoop out the
seeds and discard the pith.
Place the seeds in a blender and blend for
3-4 seconds and then strain the
juice into a bowl, pressing to squeeze out
the juice. (This should yield
about 1 cup of juice).
Pour the juice into a skillet, add the lemon
juice, sugar, 2/3 cup of water
and salt and pepper to taste. Bring to a
bare simmer, stir, return the
chicken pieces to the skillet and cook,
uncovered until the chicken is very
tender (45 minutes to 1 hour).
Taste and correct the seasoning with more
lemon or sugar to taste. If the
sauce is too thick, thin with a little
water. Serve piping hot.
Kosher Meat --
Here's my tried and true "NO SHPRITZ" method to seed a
First, trim off the crown. Score the sides with several
vertical cuts (as you would score segments on an orange) but do
cut deeper than the rind.
Immerse the pomegranate in a large bowl of water and soak for 15
to soften. Keeping the pomegranate completely submerged the
pull off sections, bend them backwards and use fingertips to
gently loosen the
seeds (botanically termed arils.)
Pieces of rind, membrane and pith will float to the
surface of the water where it can easily be skimmed and
while the seeds (arils) will sink to the bottom of the bowl.
Because the fruit is submerged under water, there is no 'shpritzing'
red juice all over you. Works like a charm every time!