RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Chicken with Pomegranates #4: Ohf Rimonim - meat
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 easy-to-do-for-company variation. I would add sprinkle some fresh pomegrante seeds across the chicken for a nice presentation. Karen Selwyn * * * * * * * 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 eggs 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 recipe.)
