SC - Pomegranite Chicken

[Anne-Marie Rousseau]

I dont understand...I've posted this twice now (complete with original
source, of course) and it hasnt come across.

anyway, if you want the primary source too, let me know. Its dang tasty
stuff, and not as heavy as the Santich almond milk version.

- --Anne-Marie, most puzzled

- ----------
> From: Michael F. Gunter <mfgunter at fnc.fujitsu.com>
> To: sca-cooks at Ansteorra.ORG; gunthar at topher.net
> Subject: SC - Pomegranite Chicken
> Date: Monday, October 05, 1998 8:13 AM
> 
> Anne-Marie's Pomegranite chicken:
> 3 chicken breasts, cut to gobbets
> 1-2 T olive oil
> 1/2 tsp salt 
> 
> Salt the chicken chunks, and sautee in a hot skillet with the oil until 
> almost done and just starting to
> brown. Meanwhile, make the sauce: 1/4 cup water
> 1/2 tsp cinnamon
> 1 T sugar
> 1/4 cup pomegranite syrup (from middle eastern grocers. If you can't 
> find the syrup, you can use the
> juice, but boil it for a lot longer, and omit the water).
> Boil these together in a small sauce pan to blend and dissolve the 
> sugar. 
> 
> When the chicken is almost done, throw on 1/4 cup white wine vinegar 
> (cider vinegar works too), the
> boiled sauce, and 3 T of pounded almonds. Continue to simmer until the 
> chicken has absorbed most of
> the liquid. 
> 
> >
> >On Sat, 3 Oct 1998 21:23:28 EDT Mordonna22 at aol.com writes:
> >>In a message dated 10/3/98 3:43:10 PM US Mountain Standard Time,
> >>kathleen.hogan at juno.com writes:
> >>>   Please send it.  I do not have access to either of those 
> >>resources.
> > HREF="http://www.pbm.com/~lindahl/rialto/rialto.html">Stefan's 
> >>Florilegium
> >>Archive</A>  is the link to Stefan's Florilegium
> >>http://www.pbm.com/~lindahl/rialto/rialto.html is the web address.
> >
> >Thanks, but that d oesn't help....I don't  have internet access.
> >
> >Caitlin NicFhionghuin
> >House Oak and Thistle
> >
>
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