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    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


    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 1ó 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.