>Sounds awesome!

Yup. Yup. Yummy.  I do it up in a heavy iron pan when camping or on the weber. 

 Where on earth do you find almond milk?

I buy it at the health food market -- it's a milk subsitite for those of us who
are alergic. Comes in a paper re-sealable carton To make it: (sort of): blanch
some almonds, reserve the liquid, when you peel the almonds, leave the brown
skins in the water, and let it set ofr a while -- an hour or two.  Grind up the
almonds you blanched really fine, then ppt the whole mess into the food
processor. It sort of works.

>and what's paradise? (beyond the metaphysical sense)

Grains of paradise are a pepper-like seasoning from the middle-east that is
also used in insence. I can get it at the local her or the local insence (re,
occult bookstore) shop in bulk. You don't need very much.  I am told that the
seeds of the green cardamom will suffice. L
>
>> OK, I *promised* pomegranet chicken.  Here it is:
>>
>> One chicken, cut up.
>> olive oil
>> onion, finely chopped
>> garlic, also finely chopped
>> 1/4 to 1/2 cup pomegranet juice, or concetrate cut with wine or water
>> 1/2 cup almond milk
>> 1/4 cup finely ground almonds.
>> jiuce of one lemon plus the zest,
>> some almonds & pomegranet seeds for garnish
>>
>> Alternate: You *can* take three or four fat, ripe pomegranetds and juice
>them
>> in a processor, straining out the seeds when it's done.
>>
>> Brown the chickenin olive oil in a heavy skillet. (You can do this on a
>grill)
>> Set aside, and toss in the garlic & onions. Stir them around until they
>are
>> transparent & smell good. Set aside, de glaze the pan.  Return
all to the
>pan.
>> Get it good and sizzling, then add the almond milk, lemon and the
>pomegranet
>> juice. Let it simmer on low for about one half hour. Then add the ground
>> alomnds, and let it simmer for about ten minutes more.
>> Finish off with a ground mix of "strong pepper": long
pepper, black
>pepper,
>> white pepper, cloves, cinnamon & nutmeg. A few grains of
paradise make it
>> pretty.
>>
>> There you have it, I put it over rice; but in the middle ages, this was
>served
>> with bread.
>>
>

--- Rachel's Little NET2FIDO Gate v 0.9.9.8 Alpha