Georgian Chicken In Pomegranate and Tamarind Sauce

Ingredients

• 10 Chicken thighs, skinless, free range
• 10 Chicken legs, skinless, free range
• 4 red onions, diced
• 4 yellow onions, diced
• 2 Cup cilantro, chopped
• 1 t. sweet paprika
• 10 garlic cloves, minced
• 1 t. chilli pepper
• 1 t. black pepper
• 3 T. Tamarind paste, diluted in 3 T water
• 1/2 Cup pomegranate paste, diluted in 1/2 cup water
• 2 T. ketchup
• 1 t. salt

Steps

1. In a large dutch oven, mix all ingredinets except 1/2 cup cilantro
2. Cover and cook on medium high for 10 minutes
3. Lower heat and cook for 1 hour
4. Uncover, adjust seasonings and cook for 20 minutes
5. Transfer to serving dish, garnish with pomegranate seeds and cilantro and serve
6. Note: pomegranate paste + water can be replaced by 1 cup pomegranate juice
7. Note: Tamaind paste is available in Indian grocery stores
8. Note: Pomegranate paste is available in middle eastern grocery stores