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 sirsabat.96fm.co.il by Osnat Laster
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