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1 Chicken; cut into eighths
2 Pomegranates ; Juice of
Seeds of 1 pomegranate
1 Onion; diced
2 tb Margarine
2 tb Flour
1/2 ts Salt
1/4 ts Pepper
1 ts Caraway seeds; (optional)
2 c Chicken soup
Soak chicken pieces in the pomegranate juice for half an hour.
Mix the flour, salt, pepper and caraway seeds together. Dredge the chicken pieces in the mixture. Reserve the pomegranate juice.
Fry the coated chicken pieces in margarine. Add the diced onion, and continue to fry.
When the chicken has been well-browned, add the pomegranate juice, and cook on a low flame for 20 minutes. Add the pomegranate seeds before serving.
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