Timur’s Stewed Chicken
with Pomegranate Juice
“This isn’t a five-minute meal; it requires patience, almost like a meditation. But the result is worth every minute.”
— Ludmila Katz
Member of the Jewish community of Gomel, Belarus, and mother of Timur, 14, and Amalia, 11
Ingredients for Stewed Chicken With Pomegranate Juice
- Chicken legs and thighs
- 1 zucchini, diced
- 1 carrot, diced
- 4 garlic cloves
- 1 onion, diced
- ¼ lemon
- 2 ½ to 3 cups pomegranate juice
- Oil, for frying
- Salt
- Pepper
- Chili powder
Instructions for Stewed Chicken With Pomegranate Juice
- Fry your chicken (without oil) in a pre-heated pan for 2 minutes on each side, then set aside.
- Dice zucchini, sauté in oil, then set aside.
- Dice carrot, sauté in oil, and set aside.
- Crush one garlic clove, deep-fry in oil, and then discard. This will flavor the oil. Slice and sauté the remaining three garlic cloves. Mix the garlic with the carrot and zucchini.
- Dice the onion, and sauté until golden. Then add the chicken and vegetables on top, and pour in pomegranate juice.
- Add salt, pepper, chili powder, or other desired spices.
- Keep cooking on medium heat until only half the liquid remains. Squeeze in the ¼ lemon. When the sauce is syrupy and the chicken is cooked through, it’s ready.