pomegranate chicken with rice topped with extra sauce, and these spice-glazed carrots.
Pomegranate Chicken adapted from Joan Nathan’s The New American Cooking as found on npr.org.Serves 3-41 cup chopped
2 T olive oil
8 oz walnuts
4 skinless chicken thighs (it is fine to leave in the bone)
1/2 teaspoon salt
2 teapsoons fresh lemon juice
1/4 cup sugar
1 tablespoon ketchup
2 T pomegranate molasses
pinch of saffron
2 cups water
Saute onion in olive oil in a medium pot until light golden brown.
Pulse, not puree, walnuts in a food processor, using a steel blade. The walnuts should have some crunch.
Add the chicken, walnuts, salt, lemon juice, sugar, ketchup, pomegranate juice, saffron and water to the onion. Bring everything to a boil, then reduce the heat and cover the pot loosely. Cook for an hour at a slow and constant simmer, stirring occasionally.