Name: Chicken With Tamarind Pomegranate Sauce
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4-6 serving(s)
Ingredients: 4 medium yellow onions, diced; 4 medium red onions, diced; 2 cups chopped fresh cilantro; 10 cloves garlic, minced; 1 teaspoon sweet paprika; 1 teaspoon hot paprika or 1 teaspoon cayenne pepper; 1 teaspoon black pepper; 3 tablespoons tamarind paste, diluted in; 3 tablespoons water; 1/2 cup pomegranate paste, diluted in; 1/2 cup water or 1 cup pomegranate juice; 2 tablespoons ketchup; 1 teaspoon salt; 10 skinless chicken thighs; 10 boneless skinless chicken legs; pomegranate seeds, for garnish

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Recipe by chia2160

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from today's NY Times, this looks like a lovely way to start the new year.

Ready In:: 1hr 45mins
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ingredients

4 medium yellow onions, diced
4 medium red onions, diced
2 cups chopped fresh cilantro
10 cloves garlic, minced
1 teaspoon sweet paprika
1 teaspoon hot paprika or 1 teaspoon cayenne pepper
1 teaspoon black pepper
3 tablespoons tamarind paste, diluted in
3 tablespoons water
¹⁄₂ cup pomegranate paste, diluted in
¹⁄₂ cup water or 1 cup pomegranate juice
2 tablespoons ketchup
1 teaspoon salt
10 skinless chicken thighs
10 boneless skinless chicken legs
pomegranate seeds, for garnish

directions

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.

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RECIPE MADE WITH LOVE BY

@chia2160

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@chia2160

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"from today's NY Times, this looks like a lovely way to start the new year."

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review by Dalkulla

5/21/2005

This was a great dish just bursting with flavour. All the different spices and flavours work great together and it was easy to cook. I will certainly try this again.

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creation by chia2160

9/14/2004

from today's NY Times, this looks like a lovely way to start the new year.