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Categories:
walnuts butter onions molasses chicken lemon juice cinnamon turmeric brown sugar kosher salt ground pepper In garlic rosemary carrots pomegranate seeds parsley basmati
Viewed: 17 - Published at: 9 years agoIngredients
- 2 cups Toasted Walnuts
- 3 Tablespoons Butter Or Olive Oil, Divided
- 2 whole Onions, Chopped
- 13 cups Pomegranate Molasses
- 1/2 cups Chicken Stock
- 2 Tablespoons Lemon Juice
- 1- 1/2 teaspoon Cinnamon
- 1 teaspoon Turmeric
- 2 Tablespoons Brown Sugar
- 1 teaspoon Kosher Salt
- 1/2 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
- 1/2 cups Chopped Parsley
- For Serving: Basmati (or Your Favorite) Rice
Method
- 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.
