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Middle Eastern   -   Chicken In Pomegranate Juice (Jordan)   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 1/4 Cup Olive Oil
  • 4 Pounds Chicken -- cubed
  • 1 Teaspoon Paprika
  • Salt And Pepper -- to taste
  • 2 Medium Onion -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1/4 Cup Cilantro -- finely chopped
  • 1 Small Habenero Pepper -- finely chopped
  • 3 Tablespoons Pomegranate Concentrate
  • 1 Can Tomatoes
Directions In saucepan, heat oil and add chicken. Sprinkle with paprika, salt and pepper. Stir fry for 5 minutes, then stir in remaining ingredients. Bring to a boil. Cover and cook for 30 minutes. Serve with rice.
Serves 4
Time to Make 0:00

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