In Israel, the pomegranate has seniority over the apple as a
Rosh Hashana tradition and symbol, since it is native to the
region and ripens at the end of the summer. It is said that
the fruit contains as many seeds as there are biblical
From a decades-old community cookbook:
Hadassah's Cuisine International
Wilkes-Barre Chapter, Eastern PA Region
6 whole chicken legs
1/4 tsp poultry seasoning
1/6 tsp pepper
1 tsp salt
2 Tbsp cooking oil
2 Tbsp margarine [I think one can opt for oil, only.]
1 onion, chopped
1 Tbsp tomato paste or sauce
1-1/2 cups chicken broth
1/2 tsp cinnamon
1 tsp sugar (optional)
1-1/2 tsp cornstarch, mixed with 1 Tbsp water
parsley sprigs for garnish
Halve the pomegranates. Save some seeds for garnish. Squeeze
halves using a juicer. Strain and measure the juice to get
as close to 3/4 cup as you can. Add water, if needed, to get
3/4 cup liquid.
Rub chicken legs with poultry seasoning, pepper and salt.
Brown chicken well in heated oil and margarine. Remove to a
covered baking dish as pieces brown.
Drain off drippings, saving 1 Tbsp. Return this to the pan.
Saute' onion, then blend in tomato paste. Add broth, lemon
juice, cinnamon and pomegranate juice. Bring liquid to a
boil. Reduce heat and simmer, uncovered, for 10 minutes. Add
sugar, if desired, for sweetness.
Pour sauce over chicken in baking dish. Cover and bake in
350 F oven for 30 minutes. Uncover and bake for 10 minutes.
Pour sauce from baking pan into small saucepan. Stir in
cornstarch mixture and cook, stirring constantly, until
thickened and clear.
Spoon sauce over the chicken. Garnish with orange slices,
parsley sprigs and pomegranate seeds.
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