Composition / ingredients
Cooking method
1. Pour pomegranate syrup, soy sauce and olive oil into a bowl, mix. Here we also add sumac, honey, oregano, black pepper, ginger powder, chili sauce and tomato paste, mix the ingredients with a hand whisk until smooth. Chicken thighs are thoroughly washed, dried, spread in the prepared sauce, stir.
2. Peel the garlic, cut each clove in half. Onions are also cleaned, cut into half rings. Peel the potatoes, cut into slices, put them in a baking dish. We also put dates, prepared onions and garlic here. Spread the chicken on top of the vegetables, pour the sauce over it.
3. Cover the mold with foil, send it to the oven preheated to 200 degrees, bake for 15 minutes, then reduce the temperature to 180 degrees, continue baking for another hour and a half. 5-10 minutes before the end, remove the foil and let the chicken brown properly.
Serve hot on the table, garnished with herbs and pomegranate seeds if desired.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Dates - 290 kcal/100g
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Dried oregano - 306 kcal/100g
- Oregano - 306 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Tomato paste - 28 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Pomegranate syrup - 250 kcal/100g
- Chili sauce - 98 kcal/100g
- Sumac - 298 kcal/100g
- Ginger Powder - 335 kcal/100g
- Chicken thighs - 185 kcal/100g
