- 2 lbs of chicken thighs (about 8), skin and excess fat removed (I bought them boneless and skinless and they were fine. )
- 3 cups of walnuts
- 1 bay leaf
- 1/2 cup of sugar
- 1/3 cup of pomegranate molasses (I used about half of this)
- 1/2 cup fresh pomegranate seeds or dried barberries, for garnish
Put chicken thighs in 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 cookers. Pour in 1 2/3 cups water (I used chicken stock to compensate for the lack of bones) and cook, covered, on the low setting for 3 to 4 hours.
Using tongs, remove the chicken thighs to a board and put the meat off the bone in large chunks. Set 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. Return chicken to slow cooker and cook until heated through. (You can speed this up and get a thicker sauce by pouring the slow cooker juices, molasses and sugar into a large saucepan, bringing it all to a boil over high heat, boiling it for 25 minutes, then adding the chicken to heat through.) Discard the bay leaf. Serve hot, sprinkled with pomegranate seeds.
Serves 4, Or 2 Big Eaters
Adapted from Secrets of Slow Cooking