[Sca-cooks] Farmers Market

[Anne-Marie Rousseau]

--
[ Picked text/plain from multipart/alternative ]
hey all from Anne-Marie
Maire asks:
 Does anyone have any ideas about what I
>can do with either pomegranate molasses, or dried and powdered
>pomegranate seeds?

bien sure :)
I use it for pomegranite chicken. There's a version in Barbara Santiches
Mediterranean Cuisine, and then there's the middle eastern version. This is a
huge hit with the "medieval food is wierd" crowd.

Pomegranite Chicken:
Another Tabahajiyya (A37) Cut the meat up small and fry with oil and salt, and
when it is brown, cook it until done with vinegar. Pound a handful of almonds
or walnuts and throw them on and boil a while. Take pomegranate juice and
dissolve in it a lump of sugar to get rid of its tartness, and sprinkle with
cinnamon.

Our Version:
6 chicken breasts, hacked to gobbets
1-2 T olive oil to sautee
1/2 tsp salt to sprinkle on breasts
1/2 cup water
1 tsp cinnamon
2 T sugar
1/2 cup pomegranite molasses or syrup
1/2 cup white wine or cider vinegar
6 T pounded almonds (I am allergic to walnuts and sub almonds instead. Not a
perfect sub, but oh well, dang tasty!)

Chunk and salt the chicken, brown in oil 'til almost done. Meanwhile, make a
sauce of the water, sugar and pomegranite syrup. Boil to blend. When the
chicken is almost totally cooked, dump in the vinegar. Then add the sauce,
along with the almonds. Simmer till the sauce is thick, about five minutes
on a
hard boil. Sprinkle with cinnamon and serve on cous cous.
Serves 6.


>I love your town, too, Anne-Marie.
>--Maire


yep, sucks being me :)

--AM
--