Persian Chicken with Pomegranates, Pine Nuts, & Grapefruit Yogurt

INGREDIENTS:

1 Whole Chicken, cut into 8 pieces
6 Pomegranates
1 Cup Pine Nuts (or walnuts), toasted and chopped fine
1 Lemon, juiced
2 Tablespoons Honey
1 Teaspoon Cinnamon
1/2 Teaspoon Cumin
1 Sweet Yellow Onion, peeled, cut in half, and sliced thin
3 Tablespoon Vegetable Oil
1 Cup Plain Yogurt
1/2 Grapefruit, juiced
1 Tablespoon Powdered Sugar
4 Cups of Cooked Rice

PREPARATION: Juice five of the pomegranates by cutting them in half and using a citrus reamer or scoop out the seeds and press them through a sieve. Remove the seeds from one pomegranate to use as garnish.
Heat the vegetable oil in a large skillet over high.
Pour off all the oil from the skillet except for one tablespoon. Turn the heat to medium and add the onions. Cook the onions until soft (about 3 to 4 minutes). Add the chopped pine nuts and cook an additional minute. Whisk in the pomegranate juice, lemon juice, honey, cinnamon, and cumin. Add the chicken back to the pan. Bring the mixture to a simmer and continue to cook until chicken is done (about 45 minutes to an hour).
In a small bowl, whisk together the yogurt, powdered sugar, and grapefruit juice. It should have the consistency of mayonnaise.

To Serve:

Place a serving of rice onto each plate. Add the chicken and spoon some of the pomegranate sauce over the rice and chicken. Add a dollop of grapefruit yogurt on top and sprinkle a few pomegranate seeds around the plate. Involve your girlfriend by substituting her flat, naked stomach for a plate. Enjoy!