1 pound of chicken tender fillets or a chicken cut up in eight pieces
6 ounces of small boiling onions
1 pound of potatoes
1 cup of tomato juice
olive oil, as needed
1/2 cup of red pepper paste (optional)
1 Tablespoon of pomegranate molasses
1 teaspoon of mashed garlic
salt, pepper, seven-spice (optional), a dash of ground cinnamon
Method
Peel the potatoes, cut in chunks and store in a bowl filled with water. Boil some water and pour over the onions for two minutes; peel the onions and set aside.
Heat some olive oil and brown the onions on all sides; add the chicken and brown on both sides. Add the potatoes, garlic, tomato sauce, red pepper paste, pomegranate molasses, salt, pepper, cinnamon, seven-spice, and about one cup of water. Cover the dish and bring to a simmer; let simmer for 10 minutes.
Uncover the pan and let the sauce reduce for 15 minutes. Taste, adjust seasonings and serve.
Source (Taste of Beirut) www.tasteofbeirut.com
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