+
0 (0)

Chicken With Olives, Prunes and Pomegranate

"For the tree of the field is man's life." (Deuteronomy 20:19) * While an increasing number of people merely mourn the passing of old traditions, Joel Rappel of Bar Ilan University in Israel has succeeded in shaking the dust off ... Read more

Total time: 1 hour 15 minutes plus 8 hours marinating | Serves 4
Note: Pomegranate molasses can be found at Middle Eastern markets, specialty food stores and in the ethnic foods aisle of some well-stocked supermarkets.
  • 2 pounds chicken pieces
  • 1 cup extra-virgin olive oil
  • 8 cloves garlic
  • 1 tablespoon capers, drained
  • 1 cup green olives, pitted
  • 1 cup pitted prunes, packed
  • 1/2 cup red wine vinegar
  • 1/2 cup pomegranate molasses
  • 4 to 6 sprigs fresh oregano or thyme
  • 1/2 cup dark brown sugar, packed
  • 1 cup dry white wine

Step 1Rinse the chicken and pat the pieces dry. Place the chicken in a 2 1/2-quart glass baking dish.

Step 2Combine the oil, garlic, capers, olives, prunes, vinegar and pomegranate molasses and pour it over the chicken. Tear each sprig of oregano or thyme into 2 or 3 pieces and place them around the chicken. Cover the chicken and marinate it in the refrigerator overnight, turning the pieces once or twice.

Step 3Heat the oven to 350 degrees.

Step 4Mix the brown sugar with the wine and pour it over the chicken, turning the pieces to coat, but making sure that you end with the skin side facing up. Remove half of the sprigs of fresh herbs. Cover the chicken and bake it for 45 minutes, turning the pieces once. Remove the cover and continue to bake the chicken until the pieces are a rich, golden brown, another 15 to 20 minutes. Serve hot.

Each serving:
681 calories; 343 mg sodium; 87 mg cholesterol; 34 grams fat; 61 grams carbohydrates; 23 grams protein; 1.13 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Autumn fool
Honeycomb
Mom's Cuisinart chocolate mousse
Meyer lemon trifle cake