Pomegranate Chicken

  • Yield: 8 to 10 servings


2cups diced white onions (about 2 medium)
2cups diced red onions (about 2 medium)
1 1/2cups chopped fresh cilantro, divided
10 garlic cloves, sliced or pressed
1teaspoon sweet paprika
1teaspoon cayenne pepper
1teaspoon black pepper
3tablespoons tamarind paste or prune butter
1cup pomegranate juice
2tablespoons tomato paste
1 1/2teaspoons salt
2 (3-pound) chicken, cut up and skin removed
Seeds of 1/2 pomegranate for garnish


  1. Combine onions, 1 cup of cilantro, garlic, paprika, cayenne pepper and black pepper in a Dutch oven.  Stir in tamarind paste, pomegranate juice, tomato paste and salt.  Add chicken and ladle sauce over top.
  2. Cook, covered, over medium-high heat for 10 minutes.  Reduce heat to low.  Cook for 1 hour and 20 minutes or until chicken is cooked through.  Remove chicken and sauce to a serving paltter.  Garnish with remaining 1/2 cup cilantro and pomegrante seeds.  Serve hot.

Recipe reprinted with permission from Joseph Kushner Hebrew Academy’s The Kosher Palette II(Livingston, New Jersey, 2006).