Fesenjen Or Chicken With Walnuts & Pomegranate (slow Cooker)

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 2 lbs skinless chicken thighs
• 2 cups walnuts
• 1 bay leaf
• 1 2/3 cups water
• 1/2 cup sugar
• 1/2 cup pomegranate molasses
• 1/2 cup fresh pomegranate seeds (to garnish) or 1/2 cup dried barberries (to garnish)

Recipe

• 1 place chicken thighs on the bottom of the slow cooker.
• 2 in a large skillet, toast the walnuts over med-high heat about 3 minutes.
• 3 transfer walnuts to a food processor and "finely" chop them.
• 4 add the walnuts to the slow cooker.
• 5 add the water & bay leaf to the cooker and cover.
• 6 cook on low for 4 hours or until chicken is tender & reads 180f on an instant read thermometer.
• 7 use tongs to remove the chicken.
• 8 pull the meat off the bones & set the meat aside.
• 9 turn the cooker to high and stir in the sugar and pomegranate molasses.
• 10 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).
• 11 return the chicken to the sauce and cook until the chicken is heated through.
• 12 discard the bay leaf.
• 13 serve sprinkled with pomegranate seeds.