rooster with pomegranate and mango

2017-03-28

This recipe is the same as Coq au Vin in method and many of the ingredients.

However, the sweet and sour fruits (instead of mushrooms) make this a very different dish. The sharpness of the pomegranate clearly dominates, but the bell pepper flavor is quite prominent as well.

I had a small lamb's steak that I diced and also added in when I crisped the bacon. That is entirely optional.

INGREDIENTS

This is what you need for 6 servings:

1 older rooster (1+ year)
6 slices bacon, thick-sliced
4 large carrots
1 medium onion
2 celery branches, chopped small
1 cup unsweetened pomegranate juice
the real thing
3 colored bell peppers, sliced
2 mangos, sliced
if no fresh available, use frozen mango
S&P

Pic1: rooster with pomegranate and mango

Directions

Pic2: crisp bacon + lamb’s steak
Pic3: add carrots, celery, bell peppers
Pic4: add parted rooster

Optional:
- marinate the parted rooster the previous day as in the Coq au Vin recipe.
Brown the coarsely chopped onion.
Add bacon and cook until crisp. (Pic2)
Remove and reserve onions and bacon.
Brown the rooster pieces in batches in the bacon fat.
Set the pieces aside when done.
Pour off excess fat.
Add the bacon, carrots, celery and bell peppers.
Add 1 cup pomegranate juice, and if available, 2 cups of marinade; if not, add water. (Pic3)
Add the rooster pieces. (Pic4)
Bring to a boil over medium heat.
Reduce heat and simmer over low heat for 1 ½ hrs.

Pic5: stew + add mango
Pic6: add bread
Pic7: stew until done

Add the mango slices. (Pic5)
Stew 10 more minutes.
Optional:
- Add pieces of old bread to thicken the sauce. (Pic6)
Continue stewing until the meat is tender, about 2 hrs. in total. (Pic7)
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org