Serves 8 Ingredients: 2 whole chicken (quartered, washed, drained) 2 large onions (chopped) 2 grated carrots 2 grated red ripe tomatoes 1/4 cup pomegranate molasses 1 tbsp balsamic vinegar 1 cup dry red wine 2 chicken bouillons 3 tbsp extra virgin olive oil Salt + pepper + allspice Marinade: 1/4 cup sumac 1 tbsp each: salt + pepper + herbes de Provence + allspice (or) 7 herbs 1 tsp curry powder 2 tsp crushed garlic 1/2 cup sour cream (Rayeb) 1 tbsp extra virgin olive oil Mix all marinade dry ingredients in a bowl. Add garlic, sour milk and oil; mixing well to form a paste-like emulsion. Rub chicken quarters well from all sides with mixture, adding some between skin and flesh as well. Place chicken in a non-reacting glass or stoneware container. Cover and refrigerate overnight. Method: Heat a large cooking pan on high. Add olive oil and lower heat to medium. Add onion. Stir until slightly browned. Season each quarter with a pinch of salt, pepper and allspice. Stir and when fragrant, add carrot and tomato. Cover for a few moments until tomato releases some juices. Add wine, balsamic vinegar and chicken bouillons. Cover and bring to the boil. Add chicken quarters, with skin-side down. Cover. Allow to simmer and cook over medium heat; releasing its own juices. Lower heat to low 15-20 minutes later. Continue to cook, while occasionally turning chicken on the other side, until tender and completely cooked through. Stir in molasses. Remove from heat and leave covered to dissolve and integrate in chicken sauce; off heat. Serve chicken in sauce; with fluffed rice and a mixed salad aside.
