Description
This slow-cooker dish is fork-tender and delicious, with a good balance of sweet, sour and savory.
Ingredients
- 2 cups Toasted Walnuts
- 3 Tablespoons Butter Or Olive Oil, Divided
- 2 whole Onions, Chopped
- ⅓ cups Pomegranate Molasses
- ½ cups Chicken Stock
- 2 Tablespoons Lemon Juice
- 1-½ teaspoon Cinnamon
- 1 teaspoon Turmeric
- 2 Tablespoons Brown Sugar
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Pepper
- 8 whole Bone-In, Skin-On Chicken Thighs
- 10 cloves Garlic, Peeled
- 4 sprigs Fresh Rosemary
- 4 whole Carrots, Chopped Into 1″ Pieces
- 1 cup Pomegranate Seeds
- ½ cups Chopped Parsley
- For Serving: Basmati (or Your Favorite) Rice
Preparation
Put the toasted walnuts in a food processor or Mini-Prep and blitz until they look like coarse meal. Set aside.
Heat 2/3 of the butter or olive oil in a saute pan over medium heat then add the onions. Saute for about 5 minutes. Add toasted walnuts and cook for another 2 to 3 minutes, stirring as they cook. Add pomegranate molasses, chicken stock and lemon juice and stir to combine. Remove from heat, put it into a bowl and set aside.
In a medium-sized bowl, mix cinnamon, turmeric, brown sugar, salt and pepper. Using your hands, coat each piece of chicken with the spice mixture. Add the remaining 1/3 of the butter or olive oil into the pan you sauteed the onions in. Heat over medium-high heat. Working in batches, brown the chicken on both sides.
Put the chicken in the slow cooker and top with the onion and walnut sauce. Scatter garlic cloves and rosemary stems over the sauce. Put the lid on. Start the slow cooker on high, until sauce begins to bubble then turn heat to low and cook for 3 1/2 hours. Add carrots into the slow cooker and stir to combine with sauce. Continue cooking on low for another hour.
Garnish with pomegranate seeds and chopped parsley. Serve over herb basmati rice.
