Ottolenghi's Chicken with Potatoes, Pomegranate and Prunes
Servings: 3 sevings
Ingredients
For the chicken
- 2 chicken leg quarters skin on, pin feathers removed, seasoned with salt and pepper
- 4 fist sized potatoes peeled if thick skinned and cut into large pieces (I used thin skinned white potatoes)
- 2 medium onions peeled and cut into large chunks
- salt and pepper to taste
- 1 teaspoon dried oregano or an Italian blend of herbs
- a generous handful of pitted prunes
For the sauce
- 1 - 2 teaspoons fresh grated ginger I used the stuff in the tube
- 1/3 cup soy sauce I used tamari
- 3 - 4 tablespoons pomegranate molasses I used homemade grenadine
- 2 heaping tablespoons apricot jam
Instructions
- Preheat the oven to 400F/200C and get out a large roasting pan with a lid.
- Combine the ingredients for the sauce in your largest mixing bowl.
- If you have room, place the remaining ingredients in the bowl and turn to coat with the sauce. Then turn into the roasting pan.
- I ended up brushing the chicken with the sauce, placing the leg quarters in the roasting pan. Then I stirred the potatoes, onions, prunes, etc into the sauce and spooned this around the chicken. Pour any remaining sauce into the roasting pan. The juices from the chicken will combine with the sauce and add to the overall amount of liquid.
- Cover with a lid or foil and place into the oven.
- After 10 - 15 minutes, reduce the heat to 350F/180C and continue to cook until the chicken is done and the veggies are soft; it will be about 90 minutes before the chicken is falling off the bone. Give it a stir every once in a while and turn the leg quarters at some point to let both sides cook in the sauce.
- Garnish with fresh herbs and serve with a crusty bread.
Notes
This is perfect for a dinner party. Have everything ready to go and pop it in the oven before your guests arrive.