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Chicken with Walnuts & Pomegranate



Put the chicken thighs in a 4-quart slow cooker.
In a large skillet, toast the walnuts over medium-high heat, stirring constantly, for 3 minutes.
Transfer the walnuts to a food processor and finely chop them.
Add the walnuts and bay leaf to the cooker.
Pour in 1 2/3 cups water and cook, covered, on the low setting for 3 to 4 hours, until the chicken is tender.
Using tongs, remove the chicken thighs to a board and pull the meat off the bones in large chunks; set the meat aside.
Turn the cooker to the high setting.
Stir the sugar and pomegranate molasses into the sauce and cook, uncovered, for 1 hour, until the sauce is thickened and simmering.
(If you prefer a much thicker sauce, pour it into a large saucepan and bring to a full boil over high heat; boil for 20 to 25 minutes, then add the chicken to the sauce and cook to heat through.
) Return the chicken to the sauce and cook until heated through; retrieve and discard the bay leaf.
Serve hot, sprinkled with the pomegranate seeds.