vagreys mentioned this recipe some time ago and I made note of it. I wanted to capture the essence of the recipe as a chicken sausage. The dish, as I understand it, braises chicken with onion and stock with the warm spices of nutmeg and cinnamon. The dish is finished with pomegranate and toasted walnuts and is served with rice. This is what I came up with:
Chicken meat and fat from 6 thighs. 1080 g
Jasmine rice (1/2 c). 100 g
Chicken broth (1 c). 240 g
This gave 320 g of cooled cooked rice
Pomegranate molasses 65 g
viewtopic.php?f=12&t=13598
2 Green onions 30 g
Chopped walnuts toasted. 50 g
Kosher salt. 18.8 g
Black pepper. 5 g
Cinnamon. 1.4 g
Nutmeg. 0.7 g
Turmeric 0.7 g
Half of the cooked rice and the green onions were ground with the chicken meat through a course plate. The rest was added and mixed to form a farce that had a color close to that of ground pork. Half was put in lamb casings and the balance made into patties. The test sample had a delicious taste and texture. Warm spices were a perfect match with the pomegranate and the walnuts fun to come across.
