Pomegranate Chicken

• 2 teaspoons sesame oil
• 1 medium sweet potato, cubed
• 3 or 4 chicken thighs (1/2 to 3/4 pound)
• Sea salt and freshly ground white pepper
• 2 tablespoons pomegranate molasses
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1/2 head broccoli, cut into florets (about 2 cups)
• One 15-ounce can diced tomatoes (not drained)

1. Preheat the oven to 450F.
2. Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
3. Scatter the sweet potato in the pot.
4. Top with the chicken and lightly season with salt and pepper.
5. In a small bowl, whisk the pomegranate molasses, peanut butter, and soy sauce.
6. Pour over the chicken.
7. Add the broccoli in an even layer.
8. Pour the can of tomatoes and their juice evenly over all.
9. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Calories: 490
12. Protein: 36g
13. Carbohydrates: 30g
14. Fat: 16g
15. Cholesterol: 75mg
16. Sodium: 1125mg
17. Fiber: 7g

sesame oil, sweet potato, chicken, salt, pomegranate molasses, peanut butter, soy sauce, broccoli, tomatoes

Taken from www.epicurious.com/recipes/food/views/pomegranate-chicken-378830 (may not work)