Chicken with Prunes and Pomegranate Molasses: Sticky & Sweet

There is something undeniably magical about a traybake that transforms humble ingredients into a centerpiece worthy of a celebration. I remember the first time I experimented with fruit in a savory dish; I was skeptical, worried it would be too cloying. But one bite of this Chicken with Prunes and Pomegranate Molasses changed my mind forever. The way the sticky, tart molasses caramelizes on the chicken skin while the prunes melt into the savory pan juices is nothing short of culinary alchemy.

This recipe is the definition of “low effort, high reward.” It is a sticky, sweet, and savory one-pot wonder that combines the earthy depth of soy sauce with the bright tang of pomegranate and the warmth of fresh ginger. Whether you are hosting a dinner party or just craving a comforting Sunday roast with a twist, this Chicken with Prunes and Pomegranate Molasses delivers complex flavors with minimal washing up. Let’s dive into this glossy, aromatic feast that promises to be a new family favorite.

Ingredients

The magic of this dish lies in the marinade. The combination of sweet mango chutney and sharp pomegranate molasses creates a glaze that is simply irresistible. Here is what you need to gather:

this now & bake later ❤️

Timing

This is a slow-roast recipe. While it requires patience, the oven does all the heavy lifting, giving you plenty of time to relax or prepare sides.

• Prep Time: 20 minutes
• Initial High Heat: 10 minutes
• Slow Roast: 2 hours
• Resting Time: 15 minutes
• Total Time: ~2 hours 45 minutes

Step-by-Step Instructions

Step 1: Preheat and Prep

Start by heating your oven to 200°C fan / 390°F. This initial high heat is crucial for kickstarting the cooking process. Peel your 16 Charlotte potatoes and quarter your 3 large onions. Ensure your chicken legs are patted dry with paper towels—this helps the marinade stick better.

Step 2: Create the Marinade and Assemble

In a large mixing bowl, mix together the 120g pitted prunes, 30g grated ginger, 100ml soy sauce, 90ml pomegranate molasses, 1 tbsp maple syrup, 120g mango chutney, ½ tsp black peppercorns, and 20g oregano sprigs.

• Tip: Whisk the liquid ingredients first before adding the solids to ensure the mango chutney and molasses are evenly distributed.Add the chicken legs, potatoes, and onions to the bowl and toss well until every piece is coated in that dark, glossy sauce. Tip everything into a large casserole dish.

Step 3: The Initial Sizzle

Cover the casserole dish tightly with a lid or a double layer of thick foil. Place it in the oven for 10 minutes. This brief blast of heat helps bring the liquids up to temperature quickly.

Step 4: The Slow Roast

After 10 minutes, lower the heat to 180°C fan / 350°F. This is where the magic happens. Cook for two hours longer.

• Action: It is vital to stir the dish every now and then (every 30-40 minutes). This ensures the potatoes cook evenly in the juices and the chicken bastes in the thickening sauce without burning.

Step 5: Rest and Serve

When the time is up, the chicken should be falling off the bone and the sauce reduced to a sticky glaze. Remove the dish from the oven and give it one final gentle stir. Cover it back up and set aside for at least 15 minutes.

• Why Rest? This allows the meat fibers to relax and reabsorb the juices, ensuring moist chicken. It also lets the flavors mingle and deepen.Garnish with fresh oregano leaves and serve immediately.

Nutritional Information

This dish is hearty and energy-dense, perfect for colder days. Here is an estimated nutritional breakdown per serving (based on 8 servings):

• Calories: ~550 kcal per serving
• Protein: 35 g (High quality protein from chicken)
• Carbohydrates: 45 g (Sugars: 25 g from fruit and molasses)
• Fat: 22 g (Saturated: 6 g)
• Fiber: 4 g (Thanks to the prunes and potatoes)
• Iron: Good source (Boosted by the prunes and molasses)

Note: The sugar content is higher due to the dried fruit and condiments, but these are natural and unrefined sugars paired with fiber.

Healthier Alternatives

If you are looking to lighten this dish or adapt it for specific dietary needs, try these swaps:

• Reduce Sugar: You can reduce the amount of mango chutney and maple syrup by half. The prunes and pomegranate molasses will still provide plenty of sweetness.
• Leaner Meat: Swap the chicken legs for skinless chicken thighs. They remain moist during slow cooking but contain less saturated fat than skin-on legs.
• Lower Sodium: Use low-sodium soy sauce or tamari to control the salt intake without losing that savory umami depth.
• Fiber Boost: Substitute half the potatoes for chunks of sweet potato or butternut squash, which add more Vitamin A and fiber.

Serving Suggestions

The sauce created by this recipe is liquid gold, so you need sides that can soak it up.

• The Mop-Up: Serve with chunks of good crusty sourdough bread or a fluffy focaccia to clean the plate.
• Fresh Contrast: A sharp green salad with a lemon vinaigrette or peppery arugula is essential to cut through the richness of the sticky glaze.
• Grain Pairing: Fluffy couscous or basmati rice works beautifully to catch the sauce and onions.
• Drink Pairing: A glass of robust red wine, like a Shiraz, or a chilled sparkling apple juice pairs wonderfully with the spiced fruit notes.

Common Mistakes to Avoid

To ensure your Chicken with Prunes and Pomegranate Molasses turns out perfect, watch out for these pitfalls:

• Skipping the Stir: If you don’t stir during the 2-hour cook, the sugars in the chutney and molasses can burn on the edges of the dish. Solution: Set a timer for every 40 minutes to give it a gentle mix.
• Undercooking Potatoes: Potatoes cooked in acidic sauces (like tomato or pomegranate) take longer to soften. Solution: Ensure your potatoes are peeled and cut into uniform sizes so they cook through in the allotted time.
• Not Resting the Meat: Serving straight from the oven risks the juices running out, leaving dry meat. Solution: Be patient and let it rest for the full 15 minutes.

Storing Tips

This dish tastes even better the next day as the flavors continue to develop!

• Fridge: Allow to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
• Freezer: You can freeze leftovers for up to 2 months. Note that the potatoes may become slightly softer upon thawing.
• Reheat: For best results, reheat in a 350°F (180°C) oven covered with foil for 20-25 minutes until piping hot. You can also microwave individual portions, but the chicken skin will lose its texture.

Conclusion

This Chicken with Prunes and Pomegranate Molasses is more than just a recipe; it’s a comforting embrace in bowl form. The interplay between the savory soy, spicy ginger, and sweet prunes creates a complexity that tastes like you spent all day in the kitchen, despite the simple preparation. It is rustic, hearty, and undeniably delicious.

Try it out and let us know in the comments how it turned out! Did you serve it with bread or rice? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, global comfort food recipes delivered straight to your inbox.

FAQs

Q1. Can I use chicken breast instead of legs?

I would advise against it. Chicken breast is very lean and tends to dry out during long, slow cooking times. If you must use breast meat, add it only for the final 30-40 minutes of cooking, but for the best flavor and texture, bone-in legs or thighs are superior for this recipe.

Q2. I can’t find pomegranate molasses. What can I use?

While pomegranate molasses has a unique tangy flavor, you can make a substitute by simmering pomegranate juice until reduced and syrupy. Alternatively, a thick balsamic glaze mixed with a little honey can mimic that sweet-and-sour profile, though the flavor will be slightly different.

Q3. Do I really need to peel the potatoes?

The recipe recommends peeling the Charlotte potatoes to allow them to better absorb the sauce and become tender. However, if you prefer a more rustic look and added fiber, you can scrub them well and leave the skins on—just be aware the texture will be slightly firmer.

Chicken with Prunes and Pomegranate Molasses: Sticky & Sweet

Evelyn Marcella Rivera

A sticky-sweet, savory traybake where pomegranate molasses caramelizes on juicy chicken legs while prunes melt into glossy pan juices. Soy, ginger, and mango chutney build depth; potatoes and onions roast right in the same dish for a complete, low-effort showstopper.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Resting Time 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dinner, Main Course

Cuisine Middle Eastern–Inspired

Servings 8 servings

Calories 550 kcal

Equipment

• Large Mixing Bowl
• Large casserole dish or roasting pan
• Aluminum foil or lid
• Tongs
• Oven

Ingredients

  

Chicken & Vegetables

• 8 whole chicken legs drumstick + thigh attached (about 2 kg total)
• 16 Charlotte potatoes peeled; waxy potatoes hold shape
• 3 large onions peeled and quartered

Marinade / Glaze

• 120 g pitted prunes adds deep jammy sweetness
• 30 g fresh ginger finely grated
• 100 ml soy sauce for umami base
• 90 ml pomegranate molasses tart & sticky star ingredient
• 1 tbsp maple syrup enhances caramelization
• 120 g sweet mango chutney texture & spiced sweetness
• 1/2 tsp whole black peppercorns lightly crushed
• 20 g oregano sprigs plus extra leaves for garnish

Instructions

 

• Preheat & prep. Heat oven to 200°C fan / 390°F. Pat chicken dry; peel potatoes and quarter onions.
• Make marinade & assemble. In a large bowl, whisk soy sauce, pomegranate molasses, maple syrup, and mango chutney. Stir in grated ginger, prunes, peppercorns, and oregano sprigs. Add chicken, potatoes, and onions; toss to coat. Tip into a large casserole/roasting dish.
• Initial sizzle (covered). Cover tightly with lid/foil and bake 10 minutes at 200°C fan / 390°F to bring liquids to temperature.
• Slow roast. Reduce heat to 180°C fan / 350°F and roast 2 hours, stirring/basting every 30–40 minutes, until chicken is tender and sauce thickens to a sticky glaze.
• Rest & serve. Remove from oven, gently stir, cover, and rest 15 minutes. Garnish with fresh oregano leaves and serve.

Notes

For extra color, uncover during the final 15 minutes. Swap potatoes for halved baby carrots or add a handful of olives for briny contrast. If the glaze reduces too quickly, splash in a little water or stock and gently stir.

Keyword One-Pan Dinner, pomegranate molasses chicken, prunes, traybake