Georgian Chicken In Pomegranate And Tamarind Sauce Food

GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE

Steps:

• 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. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
• Add chicken thighs and legs to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
• Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.

CHICKEN WITH POMEGRANATE SAUCE

Steps:

• In a medium saucepan, simmer the rice in 2 1/4 cups water, covered, until tender, about 20 minutes.
• Meanwhile, season chicken with salt and pepper.
• Heat oil in a large skillet over medium high heat.
• Add chicken to skillet and cook until well browned on both sides, about 7 minutes; remove chicken and set aside.
• Add onion, garlic and walnuts to skillet and cook, stirring often, until onions are softened, about 5 minutes.
• Stir in cinnamon, being sure to scrape any brown bits that may accumulated on the bottom of the skillet.
• Return chicken and any accumulated juice to pan and pour in cranberry-pomegranate juice and simmer until chicken is cooked through, 3 or 4 minutes; remove
• chicken to a serving platter.
• Continute to cook the sauce until it has thickened slightly, about 3 minutes; stir in parsley and pour over chicken.
• Serve with cooked rice.

CHICKEN WITH TAMARIND POMEGRANATE SAUCE

Steps:

• 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.
• Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.
• Add chicken thighs and legs to pot, and submerge in sauce.
• Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.
• Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
• Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
• Sprinkle pomegranate seeds over platter, and serve hot.