Balsamic vinegar is a wonderful condiment to have in the kitchen. Its mild acidic and sweet flavor is great in vinaigrettes, and only a few drops of it on Mozzarella cheese, or strawberries, are enough to elevate their flavor to new levels. Marinating and roasting meats in Balsamic vinegar add deep flavors and color to roasts and sauces.
As much as this is a very simple dish, it is important to remember that the dish is only as good as the Balsamic vinegar you’re using. That doesn’t mean only very aged and expensive vinegars should be used; these are best kept for when one needs only a drop to enhance flavors. But I do urge you to make the effort and use a medium level Balsamic vinegar, which was aged in wood barrels even for the shortest time. The difference in flavor and color is huge.
Date syrup is available in many health stores or online. Its deep color and unique sweetness beautifully compliment the Balsamic vinegar.
If you’re into bold flavors and aromas, you’ll love this dish.
For the marinade:
¼ cup good quality Balsamic vinegar
¼ cup Date syrup (or honey)
1 Tbs aged Balsamic vinegar
1 Tbs Fig & Balsamic glaze (or honey)
1 Tbs pomegranate molasses
1 Tbs salt
½ freshly ground black pepper
For the chicken:
2 medium size chicken legs, separated
1 medium onion
3 medium carrots*
2 Tbs olive oil
1. In a medium bowl, mix all the marinade ingredients and keep at room temperature.
2. Wash the chicken and pat dry with paper towels. Peel the onion and slice lengthwise. Add the chicken and onion to the marinade bowl and mix well. Cover with plastic wrap and keep in the fridge for 2 hours, mixing occasionally.
3. Peel the carrots, cut into quarters and add to the chicken bowl. Mix well and transfer into a baking dish. Drizzle the olive oil on top . Keep at room temperature for 15 minutes before roasting.
4. Preheat the oven to 400F (205C). Roast for 1 hour (basting occasionally in the first half hour), until the chicken is deep brown in color and the carrots and onions caramelize.