Adapted from the cookbook Cooking for the King by Renee Chernin
The centerpiece of a delicious Rosh Hashanah-or special autumn- meal.
3 teaspoons cumin
In a medium bowl combine cumin, cinnamon, turmeric, chili powder and salt. Remove 4 tablespoons of the spice mixture to small bowl and set aside. To the first bowl, add flour and stir to combine.
Reduce heat and add the reserved spice mixture and onion to the skillet. Stir well to combine, scraping browned bits from the bottom of the skillet. Cook, stirring often, until the onion is soft, about 5 minutes. Add the pomegranate juice and wine or grape juice. Bring to a boil and let boil for 5 minutes. Pour the sauce over the chicken in the pan to thoroughly coat.
Cover tightly with foil and bake in preheated over for 25 minutes
Recipe: kosher, poultry