Chicken in pomegranate sauce

Ingredients for 4 servings:

• 8 chicken legs or 1 whole chicken
• 4 tbsp olive oil
• Salt
• pepper
• Paprika powder, sweet
• 4 saffron threads or saffron powder
• 1 large onion(s)
• 200 g walnuts, chopped
• 400 ml juice (pomegranate) or syrup
• 250 ml water
• 4 tbsp sugar
• 12 prunes
• a little olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fessinjun – really delicious!

Wash the chicken thighs and pat dry with kitchen paper. Then brush with a marinade made from olive oil, salt, pepper, paprika, and saffron. Place the meat in a roasting or casserole dish. Bake in a preheated oven on the middle rack at 150°C – 180°C until golden brown. For the sauce, peel and dice the onion. Fry in a pan with a little olive oil, then add the walnuts and toast. Then add the pomegranate juice and mix well with the onions and walnuts. Add water and bring to a boil. Season with sugar to taste. Add a little more water if necessary. Simmer everything on low heat for about 1 hour, stirring occasionally – the sauce should taste sweet. Finally, skim off any excess oil. Spread the sauce evenly over the thighs and top with a handful (about 10-12) of prunes. Bake for another 1 hour. Serve with bulgur, couscous, or rice. It’s also delicious reheated the next day.