Ingredients
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1/4 cup lime juice
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1/4 cup butter or 1/4 cup oil
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2 1/2-3 lbs chicken (cut up, bone-in) or 2 1/2-3 lbs duck (cut up, bone-in)
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2 cups walnuts, finely ground in a food processor
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1 1/2-2 cups chicken stock or 1 1/2-2 cups water
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2/3 cup pomegranate syrup (see notes in description if using juice)
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2 -3 tablespoons sugar
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kosher salt, to taste
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2 onions, thinly sliced
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fresh ground pepper, to taste
Instructions
- Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
- Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
- Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
- Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
- Stir in ground walnuts and saute for 1/2 a minute.
- Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
- Stir in the pomegranate juice, sugar, salt and pepper.
- Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
- Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.