Chicken With Olives, Prunes And Pomegranate

Recipe Ingredients

2 lbs	908g / 32oz	Chicken pieces
1 cup	237ml	Extra-virgin olive oil
8		Garlic cloves
1 tablespoon	15ml	Capers - drained
1 cup	237ml	Green olives - pitted
1 cup	237ml	Pitted prunes - (packed)
1/2 cup	118ml	Red wine vinegar
1/2 cup	118ml	Pomegranate molasses - see * Note
4 sections		Fresh oregano or thyme - (to 6)
1/2 cup	80g / 2.8oz	Dark brown sugar - (packed)
1 cup	237ml	Dry white wine

Recipe Instructions

* 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.

Source:
The Los Angeles Times, 02-07-2001

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