Chicken With Tamarind Pomegranate Sauce

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From today's ny times, this looks like a lovely way to start the new year.

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Steps

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In a large dutch oven or in a pot with a tight-fitting lid , mix the onions , 1 1 / 2 cups cilantro , the garlic and the spices.

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Blend in the diluted tamarind paste , the diluted pomegranate paste , the ketchup and the salt.

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Add chicken thighs and legs to pot , and submerge in sauce.

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Cover , and cook on medium-high heat for 10 minutes , then lower heat , and cook for 1 hour.

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Uncover , adjust seasonings to taste , and continue cooking for 20 minutes.

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Transfer chicken and sauce to a serving platter , and garnish with remaining cilantro.

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Sprinkle pomegranate seeds over platter , and serve hot.

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Ingredients

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yellow onions, red onions, fresh cilantro, garlic, sweet paprika, hot paprika, black pepper, tamarind paste, water, pomegranate paste, ketchup, salt, skinless chicken thighs, boneless skinless chicken legs, pomegranate seeds