Chicken with potatoes, prunes and pomegranate molasses


  1. Heat the oven to 200C/390F/gas . Mix all the ingredients in a bowl, then tip into a large casserole dish.
  2. Cover with a foil, and bake for 10 minutes.
  3. Lower the heat to 180C/350F/gas, and cook for two hours longer, stirring every now and then.
  4. When the time is up, 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 mingle.
  5. Garnish with a few oregano leaves, and serve with a sharp green salad and some good bread to mop up the lovely juices.


  • 8 whole chicken legs (ie, each with a drumstick and a thigh; 2kg in all)
  • 16 medium charlotte potatoes, peeled (about 800g net)
  • 3 large onions, peeled and quartered
  • 120g pitted prunes
  • 30g grated fresh ginger
  • 90ml pomegranate molasses
  • 100ml soy sauce
  • 1 tbsp maple syrup
  • 120g sweet mango chutney
  • ½ tsp whole black peppercorns
  • 20g oregano sprigs, plus a few picked leaves to garnish


Pomegranate Molasses

Pomegranate molasses are used to season a variety of hot and cold dishes such as beef, chicken, eggs, mixed greens and leafy vegetables...

Pomegranate Molasses