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Ethnic Main dish Nuts Vegetables


  • 1/4 c Butter
  • 3 lb Chicken; cut into 4-8 pieces
  • 2 Onions; thinly sliced
  • 1 ts Cinnamon
  • 2 c Walnuts, coarsely grounded roasted
  • 2/3 c Pomegranate juice; fresh
  • 1 tb Lemon juice
  • 1 ts Lemon juice
  • 1/2 c Tomato sauce
  • 1 1/2 c Chicken stock
  • 1 tb Molasses
  • 1/4 ts 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.
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