Georgian Chicken in Pomegranate and Tamarind Sauce (meat)
serves 5-6

Phyllis Glazer and Nissan Balaban introduced us to this tempting chicken dish at Nanuchka, the Georgian restaurant in Tel Aviv. Pomegranate sauce and tamarind paste are available in Middle Eastern grocery stores.

10 chicken thighs
2 cups (about 4 medium) diced onions
4 cups (about 4 medium) diced red onions
2 cups chopped cilantro
10 garlic cloves, sliced or pressed
1 teaspoon sweet paprika
1/2 teaspoon or to taste cayenne pepper
1 teaspoon black pepper
3 tablespoons tamarind paste
1/2 cup pomegranate sauce, diluted in 1/2 cup water
2 tablespoons tomato paste
1 1/2 teaspoons salt or to taste
seeds of 1/2 pomegranate, to garnish (optional but spectacular)

Remove skin from chicken thighs, rinse and pat dry. Set aside.

In a large Dutch oven or pot with cover, mix the onions, 1 1/2 cups cilantro, garlic, and spices. Blend in the tamarind paste, diluted pomegranate sauce, tomato paste and salt to taste. Add the chicken and ladle the sauce on top. Cover and cook on medium-high heat for 10 minutes. Lower the heat and cook for a total of 1 hour and 20 minutes. Transfer the chicken and sauce to a serving platter. Garnish with remaining cilantro. Sprinkle the pomegranate seeds on top and serve hot.

Approx. nutrients per serving: calories – 404 protein – 28g carbohydrates – 18g

fat – 24g cholesterol – 132mg sodium – 513mg