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pinkvelvetcake1_-7

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Mix date molasses, pomegranate molasses, olive oil and 2 teaspoons kosher salt in a bowl. In a large bowl, mix chicken and eggplant with the date molasses mixture. arrange potatoes at the bottom, sprinkle with a little salt, then arrange chicken and eggplant on top of potatoes, push eggplant cubes aside so they don’t cover the chicken pieces. 5. Roast for 45 to 50 minutes, basting chicken and eggplant 4 times during the roasting, until the chicken is cooked through and eggplant is soft.

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