Fesenjen or Chicken With Walnuts & Pomegranate (Slow Cooker) |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 4 |
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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. 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:
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.
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