Chicken with Potato, Prune & Pomegranate Molasses
This incredibly simple mix-and-bake meal offers wonderful bold flavours for very low effort, and looks incredibly appetising on the table. Served alongside a chilled red or rosé to cut through the richness, it is perfect for a casual dinner party or weeknight meal.
Ingredients
- 4 chicken Marylands (or use large skin-on thigh cutlets)
- 500g baby (chat) potatoes, peeled
- 1.5-2 large onions, peeled and cut into quarters
- 60g pitted prunes, roughly torn
- 15g fresh ginger, finely grated
- 50ml soy sauce
- 45ml pomegranate molasses
- 2 teaspoons maple syrup
- 60g sweet mango chutney
- ½ teaspoon whole black peppercorns
- 10g (one bunch) fresh oregano sprigs, plus extra leaves to finish
Method
- Preheat the oven to 200°C (fan-forced).
- Place the chicken, potatoes, onions, prunes, ginger, pomegranate molasses, soy sauce, maple syrup, mango chutney, peppercorns and oregano into a large bowl and toss well to coat.
- Transfer everything to a large casserole dish or deep baking tray, cover securely with a lid or foil and roast for 10 minutes.
- Reduce the oven temperature to 180°C and continue cooking for around one and a half hours, gently turning and stirring the ingredients from time to time so they cook evenly and become coated in the sauce.
- Once the chicken is tender and the potatoes are cooked through, remove the foil or lid from the dish to brown for ten minutes. Remove the dish from the oven. Give everything a final stir, cover again and leave to rest for approximately 15 minutes so the flavours can settle.
- Finish with fresh oregano leaves and serve alongside a crisp green salad or steamed green vegetables and plenty of bread for the cooking juices.
- Adapted from a recipe by Yotam Ottolenghi
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