Chicken With Tamarind Pomegranate Sauce

• 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

1. 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.
2. Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.
3. Add chicken thighs and legs to pot, and submerge in sauce.
4. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.
5. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
6. Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
7. Sprinkle pomegranate seeds over platter, and serve hot.

yellow onions, red onions, fresh cilantro, garlic, sweet paprika, hot paprika, black pepper, tamarind paste, water, pomegranate paste, water, ketchup, salt, chicken, chicken, pomegranate seeds

Taken from www.food.com/recipe/chicken-with-tamarind-pomegranate-sauce-99764 (may not work)