This dish, adapted from “The Essential Book of Jewish Festival Cooking,” brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.

Ingredients

  • 4 medium yellow onions, diced
  • 4 medium red onions, diced
  • 2 cups chopped fresh cilantro
  • 10 garlic cloves, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot paprika or cayenne pepper
  • 1 teaspoon black pepper
  • 3 tablespoons tamarind paste (see note), diluted in 3 tablespoons water
  • ½ cup pomegranate paste (see note) diluted in 1/2 cup water, or 1 cup pomegranate juice
  • 2 tablespoons ketchup
  • 1 teaspoon salt
  • 10 skinless chicken thighs
  • 10 skinless chicken legs
  • Seeds from pomegranate, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      2198 calories; 145 grams fat; 39 grams saturated fat; 0 grams trans fat; 59 grams monounsaturated fat; 30 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 178 grams protein; 961 milligrams cholesterol; 1569 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. 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. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
  2. Add chicken thighs and legs to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
  3. Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.
  • Sold in Middle Eastern and Indian markets and some supermarkets.

1 hour 30 minutes

Dining and Cooking