More than a few years ago, when my older son was still young, we used to to go on a daily walk in our neighborhood. The neighborhood was still small, many mom and pop shops, family restaurants and the famous local cafe. We used to walk slowly toward the local playground, greeting Sara, the grocery shop owner, making a stop at the pet store to pet the hamsters, and at the stationary store, that was also the neighborhood toy store, checking to see if the new pokemon had arrived or maybe the black power ranger. On the way back home there was one place we never skipped. The fresh juice store. Store is somehow too fancy a word to describe the place. It was more of a stall at the corner of the street, with a manual juice squeezer. The owner, a chubby man with a huge smile and a kind look would ask “which juice today?” and my son would answer “You can’t lose with pomegranate juice.”
Ingredients
10 chicken thighs and drumsticks
3 potatoes
Marinada
½ cup marsala wine
½ cup pomegranate syrup
¼ cup pomegranate molasses
¼ cup olive oil
½ cup honey
3 garlic cloves minced
¼ tsp ground clove
½ tsp cardamom
1 tsp salt
1 tsp black pepper
1 green hot pepper seeded and sliced (optional)
Mix all marinade ingredients, except the hot green pepper, in a bowl. Place the chicken thighs and drumsticks in a deep bowl. pour the marinade, add the green hot pepper and mix well. Refrigerate for four hours (preferably overnight).
Heat oven to 350 F. slice the potatoes into ½ inch slices. Sprinkle a little olive oil into a deep baking pan. Spread the potato slices in one layer. Put the chicken on top of the potatoes and pour the marinade over. Cover with aluminum foil and roast for one hour. Uncover and roast for 15 more minutes until golden.
