Pomegranate, Sweet Potatoes & Prunes with Chicken
Updated: Oct 9, 2020
The idea of throwing ingredients in a baking dish attracts me! Yes, really, just prep and bake! For the little amount of effort involved, the depth of flavor is remarkable; plus, this recipe provides a large quantity for larger groups. If planning a dinner party, this recipe not only is a crowd pleaser and serves plenty, but is stunning in presentation. I prefer to use boneless chicken breast, but if you prefer chicken legs and thighs, the tender meat falls right off the bone. The sauce is tangy and sticky, the veggies are soft and buttery, the onions caramelized, and the prunes are especially meaty and loaded with flavor. This recipe brings so much satisfaction from such a simple recipe!
3 pounds chicken breast, each breast cut into thirds or 8 whole chicken legs (a drumstick and a thigh)
2 large onions, peeled and quartered
3 medium sweet potatoes, peeled and cut into 1 inch pieces
½ cup prunes, pitted
2 cloves garlic, chopped
2 tablespoons fresh ginger, grated or finely chopped
⅓ cup soy sauce
⅓ cup pomegranate molasses
1 tablespoon maple syrup
½ cup mango chutney
½ teaspoon ground black pepper
1 tablespoon oregano sprigs, for garnish
1. Heat oven to 400°F. Mix chicken, onions, sweet potatoes, prunes, garlic and ginger in a large casserole dish. Separately combine soy sauce, pomegranate molasses, maple syrup, mango chutney and pepper in a container and mix well. Pour over ingredients, cover with aluminum foil, and bake for 10 minutes. Lower the heat to 350°F, and cook for up to two hours, stirring every half hour to forty-minutes, until meat and veggies are tender.
2. When the chicken and vegetables are cooked, remove the dish from the oven, stir once more, cover and set aside for at least 15 minutes, to rest and allow the flavors to set. Garnish with oregano leaves.
3. This dish goes well with couscous or rice.
Optional: If desired, ½ pound fingerling potatoes, cut in half, can be added to the casserole dish.