1. Sprinkle meat with lime juice and allow to marinate for 1-4 hours. 2. Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering. 3. Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate. 4. Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent. 5. Stir in ground walnuts and saute for 1/2 a minute. 6. Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes. 7. Stir in the pomegranate juice, sugar, salt and pepper. 8. Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust. 9. Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
