Chicken With Tamarind Pomegranate Sauce

Ingredients

• 4 medium yellow onions, diced
• 4 medium red onions, diced
• 2 cups chopped fresh cilantro
• 10 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1 teaspoon hot paprika or cayenne pepper
• 1 teaspoon black pepper
• 3 tablespoons tamarind paste, diluted in
• 3 tablespoons water
• 1/2 cup pomegranate paste, diluted in
• 1/2 cup water or 1 cup pomegranate juice
• 2 tablespoons ketchup
• 1 teaspoon salt
• 10 skinless chicken thighs
• 10 boneless skinless chicken legs
• pomegranate seeds, for garnish

Directions

1. 1

   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.

2. 2

   Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.

3. 3

   Add chicken thighs and legs to pot, and submerge in sauce.

4. 4

   Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.

5. 5

   Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.

6. 6

   Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.

7. 7

   Sprinkle pomegranate seeds over platter, and serve hot.