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1
Possibly the best way to get the seeds out is to score the skin of the fruit and pull it apart. Stand over a large bowl (which you might place in the sink, to keep things clean) and, holding the fruit over the bowl, continually hit it with a mallet to loosen the seeds into the bowl.
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2
Progressively remove the membranes to which the successive layers of seeds are attached. (This is a bit of a production, but worthwhile, IMO; not necessary, though, for this recipe.)
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3
Halve the pomegranates. Save some seeds for garnish. Squeeze halves using a juicer. Strain and measure the juice to get as close to 3/4 cup as you can.
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4
Add water, if needed to get 3/4 cup liquid.
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5
Rub chicken legs with poultry seasoning, pepper and salt.
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6
Brown chicken well in heated oil and margarine. Remove to a covered baking dish as pieces brown.
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7
Drain off drippings, saving 1 Tbsp. Return this to the pan. Saute' onion, then blend in tomato paste. Add broth, lemon juice, cinnamon and pomegranat= e juice. Bring liquid to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add sugar, if desired, for sweetness.
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8
Pour sauce over chicken in baking dish. Cover and bake in 350 F oven for 30 minutes. Uncover and bake for 10 minutes.
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9
Pour sauce from baking pan into small saucepan. Stir in cornstarch mixture and cook, stirring constantly, until thickened and clear.
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10
Spoon sauce over the chicken. Garnish with orange slices, parsley sprigs an= d pomegranate seeds.
