Pomegranate Chicken

  A Middle Russian dish that is also popular in Iran and Iraq. You may serve it on top of rice with salad on the side. The process is almost the same as most of my chicken dishes. Marinating overnight in salt and vinegar water.

Ingredients:
1 whole Chicken Cutups
2 Cups Wine Vinegar
4 TBSP Kosher Salt
1 Cup Chopped Onion
3 Crushed Garlic Cloves
1 TBSP Crushed Ginger
½ Cup Pomegranate Syrup
1 Cup Cutup Prunes
1 tsp Paprika
¼ tsp Black Pepper
1 Can Chickpeas (or a cup of dry chickpeas soaked overnight and cooked in water for an hour).
½ tsp Table Salt
A Pinch of Cayenne Pepper.
1 TBSP Chopped Parsley

Preparation:
  Marinate the chicken in salt and vinegar water over night. Drain and place the cutups chicken in a deep baking tray and roast for 20 minutes on 500f. Pull the tray out and flip each piece over and roast for 20 more minutes.
Pour the syrup, ginger, onion, garlic, and prunes over the chicken. Cover the tray and roast for 20 more minutes. Lower the heat to 300 and leave in oven for 2 more hours.
Bake the chickpeas with salt and spices in a toaster oven for 10 minutes or until it crisps and spread on top of the chicken, sprinkle with the chopped parsley and serve.