Chicken With Olives, Prunes And Pomegranate

By á-174942

Ingredients

• 2 pounds chicken pieces
• 1 cup extra-virgin olive oil
• 8 garlic cloves
• 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 see * Note
• 4 sprigs fresh oregano or thyme - (to 6)
• 1/2 cup dark brown sugar - (packed)
• 1 cup dry white wine

Details

Servings 4

Preparation

Step 1

* Note: Pomegranate molasses can be found at Middle Eastern markets, specialty food stores and in the ethnic foods aisle of some well-stocked supermarkets.

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

Heat the oven to 350 degrees. Mix 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.

This recipe yields 4 servings.

Each serving: 681 calories; 343 mg sodium; 87 mg cholesterol; 34 grams fat; 61 grams carbohydrates; 23 grams protein; 1.13 grams fiber.