Sauces
Pan drippings from roasted chicken left over from the night before are sautéed with onion and garlic, then thickened with pomegranate molasses. This practical Damascene sauce is a bread-free, lower-carb option.
Heat the olive oil in a saucepan. Add the finely chopped onion and sauté until soft. Add the crushed garlic and stir for a few more seconds.
Add the leftover chicken pieces with the bones and drippings. Add the tomato paste, cumin, salt, and black pepper, and stir for 3 minutes.
Add the pomegranate molasses and half of a 200 ml measure of hot water. Simmer over low heat, stirring often, until the sauce coats the back of a spoon.
Strain out the bones to separate the sauce. Sprinkle with chopped parsley and serve hot with grilled meat or vegetables.
Keep the heat low and stir constantly while the sauce simmers so it does not scorch; pomegranate molasses thickens quickly and can burn. If there is very little chicken gravy left, add 2 spoons of water to adjust the consistency.
Kalan tavuğum azdı, yarım su bardağı kadar ancak vardı; buna karşılık suyu bir kaşık azalttım ve sos yine de kaşığın arkasını kaplayacak kıvama geldi. 15 dakikalık pişirme süresi benim ocağımda tam yeterliydi.
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