Chicken with Walnuts & Pomegranate

1. 1

   Put the chicken thighs in a 4-quart slow cooker.

2. 2

   In a large skillet, toast the walnuts over medium-high heat, stirring constantly, for 3 minutes.

3. 3

   Transfer the walnuts to a food processor and finely chop them.

4. 4

   Add the walnuts and bay leaf to the cooker.

5. 5

   Pour in 1 2/3 cups water and cook, covered, on the low setting for 3 to 4 hours, until the chicken is tender.

6. 6

   Using tongs, remove the chicken thighs to a board and pull the meat off the bones in large chunks; set the meat aside.

7. 7

   Turn the cooker to the high setting.

8. 8

   Stir the sugar and pomegranate molasses into the sauce and cook, uncovered, for 1 hour, until the sauce is thickened and simmering.

9. 9

   (If you prefer a much thicker sauce, pour it into a large saucepan and bring to a full boil over high heat; boil for 20 to 25 minutes, then add the chicken to the sauce and cook to heat through.)

10. 10

    Return the chicken to the sauce and cook until heated through; retrieve and discard the bay leaf.

11. 11

    Serve hot, sprinkled with the pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.