This recipe inspired by Chicken Marbella from The Silver Palate Cookbook. The chicken needs to be marinated for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here. In this dish, chicken is first marinated in a sauce of prunes, olives, garlic, olive oil, vinegar, and herbs, then baked with added pomegranate molasses and white wine. While prunes and capers might seem like an odd combination, when cooked together with chicken they create a delectable sweet and sour, savory flavor. Pomegranate molasses adds sweet and tart taste at the same time and compliments the chicken well. You can find pomegranate molasses at any Middle Eastern food store, and some of the wider-ranging supermarkets or you can buy it online at Kalamala.com. Chicken even improves over the several days of refrigeration.
Preparation time: 20 minutes, plus 1-2 days to marinate
Cooking time: 50 minutes
- 4-6 chicken legs, drumstick and thigh attached, skin on (about 4 pounds)
- 5 garlic cloves, crushed
- 1 tablespoon dried oregano
- 3-4 thyme sprigs
- 3 tablespoons red wine vinegar
- 3 tablespoon olive oil
- 1 cup pitted green olives
- 1/3 cup capers, plus 2 tablespoon of their juices
- 3/4 cup pitted and quartered lengthways prunes
- 2 bay leaves
- 1 cup white wine ( or can use low sodium chicken stock)
- 1 tablespoon pomegranate molasses
- Salt and black pepper to taste
- Place the chicken in a large baking dish and add all of the ingredients, apart from the wine and pomegranate molasses, along with ¾ teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the dish and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
- Preheat the oven to 350 F. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
- Remove from the oven, transfer everything to a large platter and serve.