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