I medium chicken, jointed
juice of 1 lemon
1 tsp ground cinnamon
1 tsp ground cumin
handful crushed walnuts
1. Halve all four of the pomegranates and extract the seeds to put aside, squeeze the remaining juice into a bowl and mix with the half the lemon juice.
2. Melt the butter in a pan on a low heat, stir in the onions to fry. Once the onions have browned add the chicken joints and season with salt and pepper. Add the remaining lemon juice, cinnamon and cumin and mix with a dash of water. (depending on the dryness of the mixture you can decide if you need more or less – some also like to add a tsp of sugar at this point too)
3. Once coloured, pour the pomegranate juice over the chicken joints. Once added leave to simmer, gently bring to the boil. Once boiling, cover the pan and leave for 25 minutes to cook through.
4. Once 25 minutes is up, transfer the contents to an oven proof dish, sprinkle over the pomegranate seeds and walnuts and a few sprigs of mint, season again with salt and pepper. Cover the dish and place again in the oven until walnuts are toasted. (you can leave some walnuts and seeds to add once the dish is ready to be served – just personal preference)
p.s – I am no expert of cooking, just adamantly curious about foreign cuisine, or food in general ;D