Georgian Chicken in Pomegranate & Tamarind Sauce

I was recently turned on to The New York Times Cooking app and it has been a game changer.  Every couple days I receive an email with a handful of recipes that not only taste fantastic but are relatively easy to make.  You can save recipes to your Recipe Box and group them further in Collections.  It is incredibly easy to share with others via text so one can get a consensus quickly and decide what ingredients need to be picked up by whom on the way home.This particular chicken dish is a new favorite of mine.  I first made it for Rosh Hashanah dinner with friends this fall.  I found Tamarind Sauce at my local Whole Foods Market and used pomegranate juice instead of paste.  It takes about an hour and a half from start to finish and trust me you will not be disappointed.  Enjoy!

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INGREDIENTS

  • 4 medium yellow onions, diced
  • 4 medium red onions, diced
  • 2 cups chopped fresh cilantro
  • 10 garlic cloves, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot paprika or cayenne pepper
  • 1 teaspoon black pepper
  • 3 tablespoons tamarind paste (see note), diluted in 3 tablespoons water
  • ½ cup pomegranate paste (see note) diluted in 1/2 cup water, or 1 cup pomegranate juice
  • 2 tablespoons ketchup
  • 1 teaspoon salt
  • 10 skinless chicken thighs
  • 10 skinless chicken legs
  • Seeds from pomegranate, for garnish

PREPARATION

  1. 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.
  2. 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.
  3. Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.

Adapted from “The Essential Book of Jewish Festival Cooking”.

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