And the roast chicken chronicles continue. This time, it’s a surprisingly complex and flavorsome combination of the strangest ingredients tossed together and baked. My first of mixing soy sauce and pomegranate molasses was hesitant, but wildly successful stovetop chicken here. This recipe even has mango chutney in it!This oven baked chicken falls off the bone and is surrounded with flavor. It has an hour stint in the oven covered so the natural sugars in the pomegranate molasses wont burn. It is then undovered and baked for 30 minutes longer. Note that this recipe contains no salt as the soy is salty enough.
1×1.5kg chicken, cut into 8 pieces
4 large potatoes, into chunks
3 small onions, quartered
1 cup prunes, whole
1 thumb ginger, grated
1/2 cup soy sauce
1/2 cup pomegranate molasses
1 Tbsp honey
1/2 cup mango chutney
1/2 tsp whole peppercorns
Preheat oven to 400F.
Mix all the ingredients in a large baking dish and try to distribute into a snug single layer, keeping the chicken skin-side up.
Bake covered tightly in foil for 1 hour.
Uncover and bake 30 minutes more.