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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
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Preheat the oven to 450F. Wipe the inside and lid of a cast-iron Dutch oven with sesame oil. Scatter the sweet potato in the pot. Top with the chicken and lightly season with salt and pepper. In a small bowl, whisk the pomegranate molasses, peanut butter, and soy sauce. Pour over the chicken. Add the broccoli in an even layer. Pour the can of tomatoes and their juice evenly over all. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. Calories: 490 Protein: 36g Carbohydrates: 30g Fat: 16g Cholesterol: 75mg Sodium: 1125mg Fiber: 7g