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Chicken With Olives, Prunes And Pomegranate Recipe

by Global Cookbook

Ingredients

2 lb chicken pcs 1 c. extra-virgin extra virgin olive oil 8 x garlic cloves 1 Tbsp. capers liquid removed 1 c. green olives pitted 1 c. pitted prunes - (packed)

1/2 c. red wine vinegar 1/2 c. pomegranate molasses see * Note 4 sprg fresh oregano or possibly thyme - (to 6) 1/2 c. dark brown sugar - (packed) 1 c. dry white wine

Directions

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.
2. Rinse the chicken and pat the pcs dry. Place the chicken in a 2 1/2 qt 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 possibly thyme into 2 or possibly 3 pcs and place them around the chicken. Cover the chicken and marinate it in the refrigerator overnight, turning the pcs once or possibly twice.
3. Heat the oven to 350 degrees. Mix the brown sugar with the wine and pour it over the chicken, turning the pcs to coat, but making sure which you end with the skin side facing up. Remove half of the sprigs of fresh herbs. Cover the chicken and bake it for 45 min, turning the pcs once. Remove the cover and continue to bake the chicken till the pcs are a rich, golden, another 15 to 20 min. Serve warm.
4. This recipe yields 4 servings.
5. NOTES :

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