Fesenjen or Chicken With Walnuts & Pomegranate (Slow Cooker)

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READY IN: 5hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken thighs on the bottom of the slow cooker.
  • In a large skillet, toast the walnuts over med-high heat about 3 minutes.
  • Transfer walnuts to a food processor and "finely" chop them.
  • Add the walnuts to the slow cooker.
  • Add the water & bay leaf to the cooker and cover.
  • Cook on low for 4 hours or until chicken is tender & reads 180F on an instant read thermometer.
  • Use tongs to remove the chicken.
  • Pull the meat off the bones & set the meat aside.
  • Turn the cooker to high and stir in the sugar and pomegranate molasses.
  • Cook 1 hour or until the sauce is thickened and simmering. (If you prefer a thicker sauce, transfer it to a saucepan instead and boil for 20-25 minutes).
  • Return the chicken to the sauce and cook until the chicken is heated through.
  • Discard the bay leaf.
  • Serve sprinkled with pomegranate seeds.
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