2 1/2 lb Fryer; cut up (up to 3 lb)
5 tb Shortening
1/2 ts Poultry seasoning
1 ts Salt
1/2 ts Pepper
1 lg Onion; finely chopped
3 tb Butter
2 tb Tomato sauce
2 c Walnuts; finely chopped
3 1/2 c Water
1 ts Salt
1/2 ts Cinnamon
2 tb Lemon juice
1 c Fresh pomegranate juice
1 tb Sugar
Wash and prepare chicken for frying. Saute the chicken in the
shortening along with the poultry seasoning, salt, and pepper. Set
aside. Saute onion in butter until golden brown. Add tomato sauce and
simmer for a few minutes. Add the walnuts. Simmer over medium heat
for 5 minutes. Stir constantly and be careful not to burn walnuts.
Add water and remaining seasonings, lemon juice and pomegranate
juice. Cover and cook the sauce on low heat for about 35 minutes.
Arrange chicken in sauce. Cover and simmer for 20-25 minutes. Serve
with steamed rice.
