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    One Pot Pomegranate Chicken and Potatoes


    8 potatoes peeled and sliced

    6-8 Chicken thighs depending on the size –fat cleaned away but skin left on

    4 cloves of garlic peeled and halved

    4 red onions peeled, chopped in chunks or quartered if small

    1 cup of pitted dates


    For the sauce

    1 tbsp olive oil

    2 tbsp Sumac

    3/4 cup pomegranate molasses

    1 tbsp Honey

    1 tsp Oregano

    1/3 cup of Soy sauce

    1 tsp Cracked black pepper

    1 tbsp tomato paste

    1 tsp chili flakes

    1 tsp Grated ginger



    This gorgeous one pot meal of chicken and potatoes is a centerpiece for your Rosh Hashanah table. Preheat oven to 400°F In a large bowl whisk together all the sauce ingredients and set aside

    Place the potatoes, onions, dates and garlic in a large baking dish or pan. Toss these with half of the sauce. Then place the chicken in the sauce bowl and toss to coat. Place chicken over the veggies and pour over any remaining sauce. Cover and seal baking dish with foil and bake covered for 15 minutes then reduce temp to 350 degrees F and continue to bake for about 1½ hours checking halfway, basting the chicken and checking for doneness. Once done remove foil and broil for a few minutes for a crispy caramelized skin. Remove and serve once done – sprinkle with pomegranate arils for a beautiful presentation.