As it cooks, the chicken imbibes the cooking liquid it is nestled in - an interesting combination of spices, pomegranate molasses, red wine and dates.
The dates cook to a delectable mush, rendering the juices deeply darkly piquant with a creamy, velvety texture.
Like all stews it benefits from being cooked in advance, so it makes sense to cook this on a day when you have time, reheating it when it suits.
A substantial, tempting dinner may be an hour or more away but after the initial preparation - which is not at all arduous - the chicken cooks to tender perfection all by itself.
Serves 4-6
Ingredients
8 chicken drumsticks, about 1-1.1kg
3 Tbsp plain flour
Sauce
⅛ -¼ tsp chilli powder
1½ tsp smoked paprika
1 tsp ground cumin
2 tsp crushed ginger from a jar
2 tsp crushed garlic from a jar
¾ cup chicken stock
¾ cup pomegranate molasses
1 cup red wine
1Tbsp balsamic vinegar
80g dried dates each cut into three
1×400g can lentils rinsed and drained
Fresh herbs to garnish
Method
Lightly oil the base and sides of an 8-cup casserole dish (lid not needed) Mine is 18cm×26cm×5cm.
Remove the skin from the drumsticks and discard. Toss the drums with flour in a paper bag, shaking off any excess.
Place the drums evenly over the base of the casserole dish. Preheat the oven to 200°C.
To make the sauce: in a microwave-proof bowl combine the chilli powder, smoked paprika, cumin, ginger, garlic, chicken stock, pomegranate molasses, red wine and balsamic vinegar.
Stir well until all ingredients are smoothly mixed. Stir in the dates. Place the bowl into the microwave and heat gently until simmering. This can be done in a saucepan if more convenient.
Carefully spoon the hot sauce evenly over the chicken pieces making sure the chicken tops are coated with the sauce.
Place the casserole dish uncovered into the oven and cook for 45-50 minutes until the sauce is bubbling and the chicken juices run clear when skewered in the centre. Gently and evenly stir in the lentils.
Return to the oven and cook for about 15 minutes more until heated through. Sprinkle with herbs to garnish. Serve with your favourite winter salad.
