1/4 cup butter
3 lb chicken; cut into 4-8 pieces
2 onions; thinly sliced
1 teaspoon cinnamon
2 cup walnuts, coarsely grounded roasted
2/3 cup pomegranate juice; fresh
1 tablespoon lemon juice
1 teaspoon lemon juice
1/2 cup tomato sauce
1 1/2 cup chicken stock
1 tablespoon molasses
1/4 teaspoon salt and pepper
Recipe by: Gourmet In a heavy skillet heat butter and brown the chicken on all sides, transfer to a plate. Sautee the onions until golden and soft. Stir in the cinn. and cook stirring for 1 min. Add the walnuts and stir for 1 min. Add the rest of the ingred. and bring to a boil - simmer 3 min. Add chicken and any juices that has accumulated in the plate and simmer covered 15-20 min. or until the chicken is done.
