Chicken With Tamarind Pomegranate Sauce - cooking recipe

Ingredients

4 medium yellow onions, diced
4 medium red onions, diced
2 cups chopped fresh cilantro
10 cloves garlic, minced
1 teaspoon sweet paprika
1 teaspoon hot paprika or 1 teaspoon cayenne pepper
1 teaspoon black pepper
3 tablespoons tamarind paste, diluted in
3 tablespoons water
1/2 cup pomegranate paste, diluted in
1/2 cup water or 1 cup pomegranate juice
2 tablespoons ketchup
1 teaspoon salt
10 skinless chicken thighs
10 boneless skinless chicken legs
pomegranate seeds, for garnish

Preparation

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(or use 1 c pomegranate juice), the ketchup and the salt.
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.
Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
Sprinkle pomegranate seeds over platter, and serve hot.