Georgian Chicken in Pomegranate and Tamarind Sauce
Ingredients
| 4 | medium yellow onions, diced | |
| 4 | medium red onions, diced | |
| 2 cups | 480 ml | chopped fresh cilantro |
| 10 | garlic cloves, minced | |
| 1 ч.л. | sweet paprika | |
| 1 ч.л. | hot paprika or cayenne pepper | |
| 1 ч.л. | black pepper | |
| 3 с.л. | tamarind paste, diluted in 3 tablespoons water | |
| 1/2 cup | pomegranate paste diluted in 1/2 cup water, or 1 cup pomegranate juice | |
| 2 с.л. | ketchup | |
| 1 ч.л. | salt | |
| 10 | skinless chicken thighs | |
| 10 | skinless chicken legs | |
| на вкус | pomegranate seeds, for garnish |
Instructions
- 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. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
- Add chicken thighs and legs to the pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
- Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.
Tip: Tamarind and pomegranate paste are sold in Middle Eastern and Indian markets and some supermarkets.