One-Pan Pomegranate Potato Chicken
By Lisa Starr, Meatland
1.5 kg chicken thighs, skin on
5 large potatoes, peeled and cut in wedges
4 cloves of garlic, sliced1 cup dried prunes OR dates
3 red onions, cut in chunks
Pomegranate seeds to garnish
SWEET SPICY SAUCE
1 tablespoon olive oil
2 tablespoons sumac (notes)
1/4 cup chutney/mango chutney
1/3 cup pomegranate syrup
2 tablespoons honey or date syrup
2 teaspoons oregano
1/3 cup soya sauce
2 tablespoons tomato paste
Generous pinch chili flakes
2 tablespoons grated ginger
Coarse black pepper to taste
Directions
1: Whisk sauce ingredients together and set aside.
2: Place potatoes, onions, dates/prunes and garlic in a baking dish and toss with half the sauce.
3: Coat chicken in the sauce and place on top of the vegetables, then pour over remaining sauce, and allow to marinate for a minimum of two hours.
4: Seal pan with foil and bake covered at 200 C for 15 minutes then reduce temperature to 180 C and cook a further 1 - 1 hour 15 minutes, basting now and again.
5: Remove foil at the end of cooking time and allow to lightly brown and crisp. Serve garnished with pomegranate seeds and chopped parsley.
COOK'S NOTES: Sumac is easily available at any spice shop/many supermarkets and gives a wonderful lemon flavor to chicken, meats and salad dishes. It's sumac that makes onions perfectly pink at falafel stands. Highly recommended to have in stock.
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| ENJOY! |
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