This meal-in-one is our adaptation of a recipe in “The Palestinian Table” by Reem Kassis, which she prepared for us on a recent trip to Galilee. In lieu of seasoning the chicken and potatoes with the Kassis family’s nine-spice blend, we make a simpler mixture from a few select ground spices. And to make a simple but flavorful sauce, we roast a handful of garlic cloves with the chicken and potatoes, then mash the softened cloves directly on the pan before deglazing with water. Dark, syrupy pomegranate molasses has a fruity, floral, tart-sweet taste that complements the fragrant spices and as well as the caramelization that results from roasting. Look for it in the international aisle of the supermarket or in Middle Eastern grocery stores. If not available, substitute with 1 teaspoon each lemon juice and honey in the seasoning mixture and serve with lemon wedges.
Notes
- Don’t use boneless, skinless chicken parts, as they will overcook.
- Also, make sure to put the garlic cloves at the center of the baking sheet, where they’re protected from the oven’s high heat, so they don’t wind up scorched.
- The Milk Street TV episode includes instructions for making Reem Kassis's 9-spice blend. Ingredients and instructions for making and incorporating the blend are included as an alternative to this simplified recipe that is provided on the website.
Ingredients
- ¼ cup extra-virgin olive oil
- 2 teaspoons pomegranate molasses - plus more to serve
- 1 tablespoon ground allspice
- 1 teaspoon ground coriander
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- kosher salt
- ground black pepper
- 3 pounds bone-in skin-on chicken parts - trimmed and patted dry
- 1 ½ pounds red potatoes - medium to large, unpeeled, cut into 1½-inch-thick wedges
- 8 medium garlic cloves - peeled
- fresh flat-leaf parsley - to serve
Nine-Spice Mix - Reem Kassis
- 6 tablespoons whole allspice
- 6 cassia bark sticks - or cinnamon sticks
- 3 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoon cardamom seeds
- ½ teaspoon cumin seeds
- 10 whole cloves
- 2 blades mace
- ½ whole nutmeg - crushed
Instructions
Alternative 9-spice blend option:
- For the 9-spice blend option, lightly toast the whole spices over medium heat until just fragrant.
- Cool completely, then grind in a spice grinder.
- Use 2 tablespoons of the blend in place of the allspice, coriander, cinnamon, and cardamom listed below.
Marinate the chicken and potatoes:
- In a large bowl, stir together the oil, molasses, allspice, coriander, cinnamon, cardamom, 2 teaspoons salt and ¼ teaspoon pepper.
- Add the chicken and potatoes, then toss to coat.
- Set aside at room temperature while the oven heats.
Roast the chicken and potatoes:
- Heat the oven to 450°F with a rack in the middle position.
- Place the garlic cloves in the center of a rimmed baking sheet.
- Arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting.
- Arrange the potatoes evenly around the chicken.
- Roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40 minutes.
Finish and serve:
- Using tongs, transfer the chicken and potatoes to a platter, leaving the garlic on the baking sheet.
- With a fork, mash the garlic until relatively smooth.
- Carefully pour ¼ cup water onto the baking sheet, then use a wooden spoon to scrape up the browned bits.
- Taste the sauce and season with salt and pepper, then pour over the chicken and potatoes.
- Drizzle with additional pomegranate molasses and sprinkle with parsley.