Ingredients

2-1/2 to 3-lb. fryer
3 Tbsp. shortening
3 Tbsp. butter
1/2 tsp. poultry seasoning
2 Tbsp. tomato sauce
1 large onion; finely chopped
2 C. walnuts; finely chopped
3-1/2 C. water
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cinnamon
2 tsp. lemon juice
1 C. fresh pomegranate juice
2 Tbsp. pomegranate syrup
1 Tbsp. sugar

Cooking Instructions

Wash and prepare chicken for frying. Saute the chicken with seasoning in shortening until light brown on all sides. Or alternatively bake chicken at 350 for 45 minutes. Put chicken aside. Saute the onions in 3 Tbls. butter until golden brown. Add tomato sauce and Saute for a few minutes. Add walnuts to the sauteed onions and sauce, and Saute over medium fire for about 5 minutes, stirring constantly. Do not burn the walnuts. Add water, salt, pepper, cinnamon, lemon juice, and pomegranate juice/syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce, and if you find it a little sour, add the sugar. Arrange chicken pieces in the sauce, cover and continue to simmer for 20- 25 minutes. Serve with white rice.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)