Roasted Chicken with prunes, olives, capers and pomegranate molasses
Ocean View Kitchen
Ocean View Kitchen
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Ingredients

  • 20 minutes, plus
  • 1-2 days to marinate
  • 50 minutes Ingredients
  • 4-6 chicken legs, drumstick and thigh attached, skin on (about 4 pounds)
  • 5 garlic cloves, crushed
  • 1 tablespoon dried oregano
  • 3-4 thyme sprigs
  • 3 tablespoons red wine vinegar
  • 3 tablespoon olive oil
  • 1 cup pitted green olives
  • 1/3 cup capers, plus 2 tablespoon of their juices
  • 3/4 cup pitted and quartered lengthways prunes
  • 2 bay leaves
  • 1 cup white wine ( or can use low sodium chicken stock)
  • 1 tablespoon pomegranate molasses
  • Salt and black pepper to taste

Instructions

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