2 3/4 pounds fryer
2 cups walnuts — finely chopped
3 teaspoons shortening
3 1/2 cups water
1/2 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon pepper
2 teaspoons lemon juice
1 large onion (finely chopped)
1 cup fresh pomegranate juice (or 2-3 teaspoons
3 teaspoons butter
2 teaspoons tomato sauce
1 teaspoon sugar
Wash and prepare the 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 at 350 degree oven for 45 minutes.Saute the onions in 3 tbsp. butter until golden brown. Add tomato sauce and saute for a few minutes. Add walnuts to the sauteed onions and saute over medium fire for about 5 minutes, stirring constantly. Be careful not 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 the sugar. Arrange chicken pieces in this sauce. Cover and let simmer for 20-25 minutes. Serve with white rice.