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.

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