This recipe is from a Nitty Gritty book- Chicken Cookbook published in 1980. Nitty Gritty published about 45 different cookbooks in the 80's on a wide variety of topics. I believe Pomegranate juice has been in the news as a good antioxidant drink so it should be easy to find. One thing I wonder about this recipe is the 3 3/4 cups of stock. Even with 1 cup of walnuts stirred in it seems like the sauce would be awfully thin because most of the cooking is done covered. Also 1/2 cup sugar seems like a lot. But you never know, this might be a very good recipe.
Chicken with Walnuts and Pomegranate Juice
3 tablespoon olive oil
1 onion thickly sliced
1/2 teaspoon turmeric
1 cup ground walnuts
3 3/4 cups chicken stock
salt and pepper
1 chicken 3 1/2 to 4 pounds, cut into serving pieces
juice of 1 lemon
1/3 cup pomegranate juice
1/2 cup sugar
rice to serve 4
Pour olive oil into a large skillet. Place over medium-high heat. Fry onion with turmeric until golden brown, about 10 minutes. Remove onion from skillet and place in saucepan. Add ground walnuts and chicken stock to saucepan. Season mixture with salt and pepper. Bring to boil. Cover and simmer stirring occasionally for 20 minutes. In original skillet, saute chicken pieces until brown. Transfer to 9x13x2 inch baking dish. Pour walnut sauce over chicken. Cover and bake at 350 degrees for 30 minutes. Skim fat and discard. Mix lemon juice, pomegranate juice and sugar together. Pour over chicken and walnut sauce. Stir well. Cover and bake for 30 minutes. Arrange chicken on platter of rice. Cover with sauce. Makes 4 servings.
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