2 large onions — chopped or sliced
5 teaspoons butter
1 large fryer chicken or 5 whole chicken breasts
1 can beef bouillon or consomme
1 cup water
2 1/2 cups finely ground walnuts
4 1/2 teaspoons pomegranate syrup (substitute sour cranberry
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon saffron (or turmeric)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 teaspoons lemon juice
Saut? the onions in 2 tbsp. of the butter until golden brown. Remove from the pan. Add 3 more tbsp. of butter and saut? the chicken pieces until light brown. Add the bouillon and saut?ed onions. cover and simmer gently for 30 minutes. Cook and bone.
Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes.
Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice.