Chicken With Tamarind Pomegranate Sauce |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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from today's NY Times, this looks like a lovely way to start the new year. Ingredients:
4 medium yellow onions, diced |
4 medium red onions, diced |
2 cups chopped fresh cilantro |
10 cloves garlic, minced |
1 teaspoon sweet paprika |
1 teaspoon hot paprika or 1 teaspoon cayenne pepper |
1 teaspoon black pepper |
3 tablespoons tamarind paste, diluted in |
3 tablespoons water |
1/2 cup pomegranate paste, diluted in |
1/2 cup water or 1 cup pomegranate juice |
2 tablespoons ketchup |
1 teaspoon salt |
10 skinless chicken thighs |
10 boneless skinless chicken legs |
pomegranate seeds, for garnish |
Directions:
1. In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices.
2. Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.
3. Add chicken thighs and legs to pot, and submerge in sauce.
4. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.
5. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
6. Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
7. Sprinkle pomegranate seeds over platter, and serve hot.
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