Ingredients: 1 roasting chicken; 1-1.5 kg (cut into 6 parts) 5 medium-sized potatoes; whole (peeled) 3 large onions (quartered) 6 cloves garlic (whole) 8-10 pitted prunes (whole) 1/2 cup pomegranate molasses 1/4 cup maple syrup Salt + pepper Bay leaves + 2 x 2 cm length wooden cinnamon sticks + herbes de Provençe (or) thyme
Marinade: 2 tbsp pouring cream 2 tbsp tomato juice Juice of 2 lemons Salt + pepper
Method: Wash chicken parts well. Rinse. Pat dry with kitchen paper towels. Combine all marinade ingredients together. Smear generously all chicken parts with mixture; in a non reactive container. Refrigerate for overnight. The following day; combine all ingredients together. Blend well. Remove chicken parts from marinade. Place them in one layer; in a roasting pan. Add mixture of other ingredients. Distribute contents as illustrated. Bake uncovered in a preheated oven of 200 degrees Centigrade. When top is roasted and glazed, remove from oven; approximately 60 to 90 minutes. Allow to rest for five to seven minutes, then serve.