Serves 6–7


  • 4 t. olive oil
  • 2 onions, diced
  • 2 cloves garlic, diced
  • 1–2 stalks celery, diced, optional
  • 2 tsp. paprika, divided
  • 1 tsp. pepper, divided
  • ½ cup potato starch
  • 1½ whole chickens, cut into eighths and skinned
  • ¾ cup pomegranate juice
  • 2 cups semi-dry white wine
  • 4 medium carrots, peeled and shredded
  • 1 t. parsley flakes or a small bunch of fresh parsley, diced
  • 8–10 dried apricots
  • 10 dried dates pomegranate seeds for garnish


In a large, deep pan, heat 2 t. of the oil and start to saute the onions, garlic, and celery. Sprinkle on the paprika and half of the pepper. After 10 minutes, stop sauteing and push these vegetables to the side of the pan. If your pan is small, remove some or most of the vegetables to a plate and reserve for later use. In the meantime, place the potato starch and half the pepper in a plastic bag and shake it to mix it up a bit. Place each piece of chicken in this bag and shake to coat lightly. Brown each piece of chicken in the hot pan with the leftover veggies, on both sides, for just a few minutes. Add the last 2 t. of oil as needed so the chicken won't burn when browning. Remove the browned chicken pieces to a plate. Pour the pomegranate juice and white wine into what's left in the pan. Turn down the flame and stir it until it bubbles. Return the chicken pieces and shredded carrots to the pan along with the rest of the sautéed vegetables. Turn up the heat until the sauce begins to bubble; then turn it down to a small simmer. Sprinkle the parsley flakes and leftover paprika over the cooking chicken. Layer the dried fruit pieces all over the top and in between the chicken. Cover the pan and allow the chicken to finish cooking on simmer about one hour, until it is done. Directly before serving, garnish with a few pomegranate seeds for color, contrast, and taste.


You must discard the leftover potato starch that you used to coat the chicken pieces. It has raw chicken juices in it and should not be used for anything else afterwards!