• 8 boneless chicken thighs from Ferme des Voltigeurs
• 2 sweet potatoes, cut into large cubes
• 2 red onions, quartered
• 1/2 cup pitted prunes
• 30 ml grated fresh ginger
• 1/3 cup salty soy sauce
• 1/4 cup pomegranate molasses (available at IGA and Asian grocery stores)
• 1/2 cup mango chutney
• 1 tbsp maple syrup
• 1/2 tsp black pepper
• 1 tsp sumac or za’atar
• 2 tbsp toasted pine nuts (optional)

Olive oil

• Mix the soy sauce, pomegranate molasses, mango chutney, ginger, maple syrup, pepper and sumac. Coat the thighs with this mixture and marinate for 30 minutes.
• Place the marinated thighs in a baking dish. Spread the sweet potatoe cubes, onion wedges and prunes around it. Drizzle with the remaining sauce.
• Cover with aluminum foil and bake for 15 minutes at 400°F (200°C). Remove the foil, reduce temperature to 350°F (180°C) and continue cooking for 1 hour and 30 minutes, stirring several times, until the sweet potatoe is tender and the chicken is well glazed.
• Let stand for 10 minutes covered with aluminum foil. Sprinkle with toasted pine nuts and, if desired, a few fresh oregano leaves.