Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chicken legs, cut up
- 1 white onion, thinly sliced
- 1/2 pound walnuts, toasted and finely ground in a food processor
- 1 teaspoon salt
- 4 cups pomegranate juice
- 1/2 teaspoon cardamom (optional)
- 2 tablespoons sugar (optional)
Directions
Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water. ) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
