Summary

Ingredients

• 1 chicken
• 3 onion (s)
• Olive oil (enough to just cover the onions well)
• 500 g tomato (s), passed
• salt and pepper
• Pomegranate syrup (can be found in Iranian or Turkish shops)
• Paprika powder, hot as rose
• Curry, turmeric
• Clove (s), ground
• cardamom
• cinnamon
• ginger

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Instructions

1. Peel the chicken and cut into 10 pieces. Dice the onions very small and fry them in the olive oil in a large saucepan. As soon as they start to brown, add a little water, continue to fry and after a short time add a little of the tomatoes too (not too much, otherwise the chicken won`t fry as well). Then stir in the spices.
2. (For the sake of simplicity, I prepare a small plate at the beginning on which I already arrange all the spices completely. The composition and quantity of the spices is up to your own taste. I myself like it a little spicier when my son eats with me, I use ginger and paprika more sparingly. Do not take too much of the cinnamon, it should not taste good.)
3. Put the chicken pieces in the saucepan, turn them well in the onion mixture and fry on the highest level. Whenever the chicken threatens to bake, add a little water or tomato sauce. After about 5 minutes, add the remaining tomatoes and at least one cup of water to the saucepan and turn the hob on low.
4. Add the pomegranate syrup to taste (dose carefully at the beginning, otherwise it will be a bit too sour!) And cook the chicken for approx. 40 minutes with the lid closed.
5. Basmati rice goes well with this.