Chicken Legs in Pomegranate Sauce


  • 5 chicken legs (you can separate the legs from the thighs)

  • 1/2 cup olive oil

  • 1 kg (35.3 oz.) onion, peeled and sliced

  • 1 teaspoon salt

  • 1 teaspoon grated black pepper

  • 1 teaspoon cinnamon

  • 1 teaspoon sugar

  • 1 ½ cups fresh pomegranate juice (if you have no fresh pomegranates, you can make juice from concentrate and water)


Heat the oil in a wide cooking pot. Fry the chicken parts on all sides until golden-colored. Remove from the pot and set aside.

Fry the onion in the same pot until slightly golden-colored.

Place the chicken parts over the fried onion in the pot. Add the seasoning and the pomegranate juice.

Heat and bring to a boil. Reduce the flame and cook over a very small flame for 1 ½ hours.

Recipe taken from by Osnat Laster

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