3 1/2 lb to 4 lbs chicken, turkey, or duck
4 c water
1 medium onion, halved
1 carrots, halved lengthwise
2 sprigs flat-leaf Italian parsley
2 t salt
3/4 c walnuts, shelled
5 cloves garlic, peeled and-sliced
1 to 2 t fresh red hot chili, minced
2 t coriander, ground
1/4 t turmeric, ground
1/4 c fresh coriander, chopped
1/4 c pomegranate juice, or 2 T pomegranate concentrate dissolved in 2 T water (or red wine vinegar)
2 T fresh pomegranate seeds, for garnish (opt)
1. Discard loose skin and fat of whatever poultry you decide to use. Disjoint chicken or duck into about 8 pieces. Turkey should be cut into 3 to 4-inch pieces, with breast and thighs most desirable parts.
2. Put poultry, water, onion, carrot, parsley, and salt into a pan, bring to a boil, reduce heat to low, and cook for about 40 minutes, or until tender. Remove poultry pieces, discard seasonings, and reserve 2 cups of broth.
3: For sauce, make a paste in a processor with first walnuts, then adding garlic, chili, ground coriander, turmeric, fresh coriander, and pomegranate. Dilute this paste with enough of reserved broth to provide a smooth but not too liquid dressing.
4: Put poultry pieces on a serving platter and pour sauce over all. Garnish with pomegranate seeds, if desired.
Serve cold or at room temp as an appetizer, salad, or main summer dish.