Chicken with nuts and pomegranate

(4 servings)
  • 1 chicken 3.0 to 3.9 pounds
  • Salt to taste
  • Freshly ground black pepper
  • 2 tbsp. olive oil
  • 1 finely minced onion
  • 10 oz. finely minced onion
  • 10 oz. finely chopped walnuts
  • 2 cups syrup diluted in 11/2 cup op water
  • 2 tbsp. lemon juice
  • 2 1/2 oz. boiling water
  • 1 tbsp. tomato concentrate
  • 2 small sticks of cinnamon
  • 2 tbsp. brown sugar
  • 3 or 4 water cresses, pomegranate seeds and
    walnuts in halves, as garnish

Instructions:

  1. Heat the oil, over medium heat, in casserole.
  2. Add the chicken and fry it in oil between 15 or 25 minutes.
  3. Add the onion and cook it until tender.
  4. Fry the nuts for 2 or 3 minutes.
  5. Pour in the pomegranate juice or syrup mixture;
    mix it with the lemon juice and the boiling water.
  6. Add the tomato, cinnamon and sugar.
  7. Boil the sauce and then reduce temperature.
  8. Cook the chicken for 15 to 30 minutes.
  9. Decorate it with sauce, watercresses, walnuts and
    pomegranate seeds.