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Concentrated pomegranate syrup — muhammara, dressings, glazes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Intense mineral-rich molasses — gingerbread, baked beans, marinades
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Concentrated pomegranate syrup — muhammara, dressings, glazes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Intense mineral-rich molasses — gingerbread, baked beans, marinades
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Preheat oven to 425°. Whisk together pomegranate molasses, garlic, lemon juice, cumin, and 1/4 tsp. each salt and pepper. Pat chicken thighs dry with paper towels and season all over with remaining 1/4 tsp. each salt and pepper. Heat a dutch oven over medium-high heat and add oil. When hot but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate. Add carrots to dutch oven and cook 5 minutes, turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture. Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve. *Find at well-stocked grocery stores and online.