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Print this Recipe    Pomegranate

Horeshe Fesenjan (Chicken With Pomegranate Sauce)

3 pounds frying chicken, cut up
5 tablespoons shortening
1/2 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 large onion, finely chopped
3 tablespoons margarine
2 tablespoons tomato sauce
2 cups walnuts, finely chopped
3 1/2 cups water
1 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons lemon juice
1 cup pomegranate juice, fresh
1 tablespoon sugar

Wash and prepare chicken for frying. Saute the chicken with seasoning
in shortening until light brown on all sides. As an alternate method
the chicken may be baked in a 350!F oven for 45 minutes. Put aside.
Saute the onions in 3 tablespoons margarine until golden brown.
Add tomato sauce and saute for a few minutes. Add walnuts to the
sauteed onions and saute over a medium fire for about 5 minutes.
Stir constantly and be careful not to burn the walnuts. Add water,
seasoning, lemon juice, and pomegranate syrup. Cover and let cook
on a low fire for about 35 minutes. Taste the sauce and if you find
it a little sour add sugar. Arrange the sauteed chicken in this
sauce. Cover and let simmer for 20-25 minutes.

Serve with steamed white rice.

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