The fatty pan juices left over from the night before's roasted chicken are simmered with onion and garlic, then thickened with pomegranate molasses. It is Damascus cuisine's practical answer for a bread-free, low-carb sauce.
Heat olive oil in a pot and sauté the finely chopped onion until soft. Add the crushed garlic and stir for a few more seconds.
Add the leftover chicken pieces with their bone and fatty juices to the pot, stir in the tomato paste, cumin, salt and black pepper, and cook for 3 minutes.
Add the pomegranate molasses and half a cup of hot water, then simmer over low heat, stirring often, until the sauce coats the back of a spoon.
Strain out the bone pieces, scatter the chopped parsley on top, and serve hot alongside grilled meat or vegetables.
Keep the heat low and stir constantly so the sauce does not catch at the bottom; pomegranate molasses thickens quickly and can burn. If you have very little leftover meat juice, add a couple of spoons of water to adjust the consistency.
If you do not have roasted chicken on hand, you can make this sauce with ground meat sautéed in two spoons of olive oil instead; the flavor will be lighter but the consistency stays the same.
Admin DadaGastro · verified in test kitchenKalan 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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