Ottolenghi's Chicken with Potatoes, Pomegranate, and Prunes
Try this Ottolenghi's Chicken with Potatoes, Pomegranate, and Prunes recipe
Try this Ottolenghi's Chicken with Potatoes, Pomegranate, and Prunes recipe
- salt and pepper to taste
- 2 medium onions peeled and cut into large chunks
- 2 chicken leg quarters skin on, pin feathers removed, seasoned with salt and pepper
- 4 fist sized potatoes peeled if thick skinned and cut into large pieces (i used thin skinned white potatoes)
- 1 teaspoon dried oregano or an italian blend of herbs
- a generous handful of pitted prunes
- 1 - 2 teaspoons fresh grated ginger (i used the stuff in the tube)
- 1/3 cup soy sauce (i used tamari)
- 3 - 4 tablespoons pomegranate molasses (i used homemade grenadine)
- 2 heaping tablespoons apricot jam
- Carbohydrate 0 g
- Cholesterol 30.8022222222222 mg
- Fat 4.49786666666667 g
- Fiber 0 g
- Protein 6.73566666666667 g
- Saturated Fat 1.26548888888889 g
- Serving Size 1 1 seving (37g)
- Sodium 53.87796875 mg
- Sugar 0 g
- Trans Fat 0.4342 g
- Calories 69 calories
Step-by-step
- Preheat the oven to 400F/200C and get out a large roasting pan with a lid.
- Combine the sauce ingredients in your largest mixing bowl.
- If you have room, place the remaining ingredients in the bowl and turn to coat with the sauce. Then turn into the roasting pan.
- Brush the chicken with the sauce, placing the leg quarters in the roasting pan.
- Stir the potatoes, onions, prunes, etc. into the sauce and spoon this around the chicken.
- Pour any remaining sauce into the roasting pan.
- Cover with a lid or foil and place into the oven.
- After 10-15 minutes, reduce the heat to 350F/180C and continue to cook until the chicken is done and the veggies are soft (about 90 minutes).
- Give it a stir every once in a while and turn the leg quarters to cook both sides in the sauce.
- Garnish with fresh herbs and serve with crusty bread.
Ottolenghi's Chicken with Potatoes, Pomegranate, and Prunes: A Weeknight Wonder
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Weeknights are often a whirlwind of school pickups, homework help, and the ever-present mountain of laundry. But even amidst the chaos, I crave meals that are both satisfying and nourishing – meals that feel special, even if they’re on the table in under an hour. This Ottolenghi-inspired chicken recipe has become my weeknight savior. It’s surprisingly simple, bursting with flavor, and leaves me feeling energized, not exhausted, after dinner.
The beauty of this dish lies in its simplicity. There’s no need for complicated techniques or a lengthy ingredient list. It's all about letting the natural sweetness of the prunes and pomegranate molasses dance with the savory notes of soy sauce and ginger. The chicken, roasted to succulent perfection, practically falls off the bone. And the potatoes? Oh, the potatoes! They soak up all the delicious juices, creating a side dish that's even more flavorful than the main course. I love that it comes together in one pan – meaning less cleanup! A huge win for a busy weeknight.
This recipe is incredibly versatile. Feel free to experiment with different herbs and spices to tailor it to your taste. I often add a pinch of red pepper flakes for a little kick, or swap out the oregano for thyme or rosemary. The beauty is in adapting it to your own preferences and what's available in your pantry. One time, I even substituted sweet potatoes for the regular ones, resulting in a beautiful color contrast and a subtle sweetness that added a nice nuance.
Beyond its ease and deliciousness, this recipe also offers a wonderful opportunity to gather around the table. It's a dish that brings everyone together. The aroma alone is enough to get everyone excited for dinner. It’s a recipe that creates more than just a meal; it creates a memory, a moment of connection in our busy week. It is a simple dish that can be easily scaled up or down. It’s a go-to recipe when I am entertaining. I’ve served it to both family gatherings and intimate dinner parties, and it always receives rave reviews.
Beyond the practical aspects of its speed and ease, this dish feels luxurious. The deep, rich flavors and the colorful presentation make it feel special, a tiny indulgence in the midst of a busy week. The combination of sweet and savory is a perfect balance; the tart pomegranate seeds provide a counterpoint to the sweetness of the prunes and apricot jam, while the soy sauce adds a salty depth. It’s a truly satisfying meal that both nourishes and delights. It’s a testament to the idea that a beautiful and satisfying meal doesn’t have to be complicated or time-consuming. It just takes a little inspiration and a willingness to embrace simple elegance.
This isn't just a recipe; it's a way to nourish your family and yourself, even amidst the pressures of modern life. It's a dish that celebrates the simple joys of cooking and sharing a meal, and that's something I treasure amidst the everyday whirlwind.
Pro Tip: For an even more intense flavor, marinate the chicken in the sauce for at least 30 minutes before roasting.
Serving Suggestion: Serve with a simple green salad and a crusty loaf of bread for a complete and satisfying meal.
