| Food Mood: Holiday | |
| Cuisine: Jewish | |
Description |
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| from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer, Harper Collins, 2004 | |
Servings: 5-6 |
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Ingredients |
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| 10 chicken thighs 2 cups white onion, diced 4 cups red onion, diced 2 cups fresh cilantro, chopped 10 garlic cloves, sliced or pressed 1 tsp sweet paprika 1 tsp hot paprika or cayenne pepper 1 tsp black pepper 3 Tbsp tamarind paste 1/2 cup pomegranate sauce, diluted in 1/2 cup water (or substitute 1 cup pomegranate juice mixed with 1 Tbsp honey, 1 Tbsp vinegar, season with garlic salt, fresh or dried rosemary) 2 Tbsp tomato paste 1 1/2 tsp salt Seeds of 1/2 pomegranate, for garnish |
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Method |
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| 1. Remove the skin from the chicken thighs, pat dry. Set aside. 2. In a dutch oven or pot with a cover, mix the diced onions, 1 1/2 cups of cilantro, the garlic and spices. Blend in the tamarind paste, diluted pomegranate sauce, tomato paste, and salt. Add the chicken thighs and ladle the sauce on top. Cover and cook on medium-high heat for 10 minutes, then lower heat and cook for a total of 1 hour and 20 minutes. 3. Transfer the chicken and sauce to a serving platter and garnish with the remaining 1/2 cup of cilantro. Sprinkle the pomegranate seeds on top and serve hot. |
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