Slow cooker chicken with walnuts and pomegranate | Something New For Dinner
This slow-cooker dish is a variation on Persian Fesenjoon, a medieval dish originally made with wild duck. Fork-tender and delicious, with a good balance of sweet, sour and savory.
Ingredients
- 2 cups toasted walnuts
- 3T butter or olive oil, divided
- 2 onions, chopped
- 1/3 cup pomegranate molasses
- 1/2 cup chicken stock
- 2 T lemon juice
- 1 1/2 t cinnamon
- 1 t turmeric
- 2 T brown sugar
- 1 t kosher salt
- 1/2 t ground pepper
- 8 bone-in, skin-on chicken thighs
- 10 whole peeled garlic cloves
- 4 stems of fresh rosemary
- 4 carrots, chopped into 1″ pieces
- 1 cup pomegranate seeds
- 1/2 cup chopped parsley
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