Roasted Chicken and Eggplant in Pomegranate and Date Molasses
The eggplant and date and pomegranate molasses in this recipe give your mouth a real taste of Israel. Cooking the chicken, eggplant and potatoes together makes it a full, one-pan meal.
- 1 eggplant, peeled in stripes and cut into 2-inch cubes
- 2 tablespoons plus 2 teaspoons kosher salt, divided
- ½ cup date molasses (silan)*
- ¼ cup pomegranate molasses*
- 1/3 cup olive oil
- 6 chicken thighs
- 6 chicken drumsticks
- 2 pounds baby potatoes or golden potatoes, cut into 2-inch cubes
- Preheat oven to 400 degrees. Put eggplant cubes in a large bowl, cover with water and mix in 2 tablespoons kosher salt. Set aside for 30 minutes and up to 2 hours. Mix date molasses, pomegranate molasses, olive oil and 2 teaspoons kosher salt in a bowl.
- Wash and pat dry chicken. Drain and pat dry eggplant. In a large bowl, mix chicken and eggplant with the molasses mixture. Spray a large ovenproof pan (I used a 12-inch round pan) with oil, arrange potatoes at the bottom, sprinkle with a little salt, then arrange chicken and eggplant on top of potatoes, push eggplant cubes aside so they don’t cover the chicken pieces.
- Roast for 45 to 50 minutes, basting chicken and eggplant 4 times during the roasting, until the chicken is cooked through and eggplant is soft. It is crucial to baste both chicken and eggplant to keep them moist, so don’t skip that step. Serve immediately.
- * Date molasses (known as silan or date honey in Israel) is available at kosher and Middle Eastern markets. Pomegranate molasses is available at Middle Eastern markets, and some specialty and natural foods stores. When choosing the molasses, look for the lightest, thinnest ones.