Fesenjen or Chicken With Walnuts & Pomegranate (Slow Cooker)

Name: Fesenjen or Chicken With Walnuts & Pomegranate (Slow Cooker)
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by Chandra M

"This is one of those times that you are surprised by the result when it is so easy to prepare. Also a rare treat to have something out of the slow cooker that I would serve at a dinner party :) I served with steamed rice. Adapted from Secrets of Slow Cooking."

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Ready In:: 5hrs 10mins
Ingredients:: 7
Serves:: 4

ingredients

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)

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.