GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE

Georgian Chicken in Pomegranate and Tamarind Sauce image

Provided by Joan Nathan

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

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

Steps:

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 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.