Chicken with Pomegranate Sauce

by Levana Kirschenbaum

My next cookbook–dealing with whole foods and super foods. On a basic level, super foods are foods packed with nutrients that promote and optimize good health and a sound immune system. It is most interesting to point out that all super foods are in fact ancient foods, in vogue today by the grace of G-d. Finally, something good for us all is trendy to boot, and I hope and pray it never goes out of fashion. It’s only the clutter of junk food on the market that has obscured, often indeed worse, eclipsed, these foods from our line of vision for so long. Truly, super foods are the ancient additions to the modern kitchen (this line may well be the tagline for my book.). One of my fondest memories is of drinking a glass of fresh-squeezed pomegranate juice, made from a rudimentary crank operated by a young Bedouin boy, at the entrance to the Old City in Jerusalem. Yes I loved the boy and his curls and his grin and my ancient beloved City of Lights, but one certainly need not have all these props in order to enjoy super foods.


1/4 cup olive oil
16 pieces chicken: drumsticks, thighs, half breasts
2 large red onions, sliced very thin
1 tablespoon cinnamon
2 cups pomegranate juice
1 cup dry red wine
2 good pinches saffron
2 tablespoons tomato paste
1/2 cup pomegranate seeds for garnish
1/4 cup minced parsley for garnish


Heat the oil in heavy wide bottom pot. Dredge the chicken pieces lightly in the flour, and add to the skillet. Sauté 2-3 minutes on each side. Set aside. Add the onions to the skillet, and sauté until translucent. Add the reserved chicken and all remaining ingredients, and bring to a boil. Reduce the heat to medium, cover and cook 1 hour. Transfer  to a serving platter. Sprinkle on the garnishes. Serve hot.