This recipe is in my files as a Passover recipe, but the pomegranate
juice makes it appropriate for Rosh Hashanah. The combination of walnuts
and pomegranate suggest the Persian dish Fesenjan. This version is an
I would add sprinkle some fresh pomegrante seeds across the chicken for
a nice presentation.
* * * * * * *
Chicken with Pomegranate Sauce
1 large onion, diced
olive oil and/or non-dairy margarine for sauteeing
3 whole skinless, boneless chicken breasts, split
1 cup walnuts, finely ground
1/4 cup matzo meal
1 1/2 cups chicken stock
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
2 teaspoons lemon juice
1 cup fresh pomegranate juice
2 tablespoons tomato sauce
1 teaspoon sugar
oil for greasing baking pan
Preheat oven to 350 degrees.
Lightly grease 13" X 9" baking dish.
Saute the onions in over moderate-low heat until golden brown.
Combine the ground nuts and matzo meal. Place in a shallow plate or pie
plate. Lightly beat eggs in a shallow plate or pie plate. Dip chicken
in egg then in nut-matzo mixture to coat. Repeat process.
Bake chicken 30 minutes.
Meanwhile, combine tomato sauce, chicken stock, lemon juice, and
pomegranate syrup in a saucepan. Cover and and bring to a boil. Reduce
heat and simmer for about 20 minutes. Taste the sauce and if you find
it a little sour add the sugar. Pour sauce over chicken in baking dish,
and continue cooking an additional 30 minutes.
Source: There's no source information on the card file (and the fact
that it's on a card file ought to tell you how long I've had this
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