The recipe below for chicken with pomegranate and tamarind sauce is adapted from ”The Essential Book of Jewish Festival Cooking” by Phyllis Glazer and Miriyam Glazer. It was published in the New York Times today and looked too good to pass up.
Georgian Chicken in Pomegranate And Tamarind Sauce
4 medium yellow onions, diced
4 medium red onions, diced
2 c. chopped fresh cilantro
10 garlic cloves, minced
1 t. sweet paprika
1 t. hot paprika or cayenne
1 t. black pepper
3 T. tamarind paste, diluted in 3 tablespoons water
1/2 c. pomegranate paste diluted in 1/2 c. water, or 1 c. pomegranate juice
2 T. ketchup
1 t. salt
10 skinless chicken thighs
10 skinless chicken legs
Pomegranate seeds, for garnish
In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 c. 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.
Note: The photo is from the food blog, shem tov’v ta’am tov.