Persian Chicken with Pomegranate and Walnuts

By lorik

Ingredients

• 1-1/2 Tbs. granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground turmeric
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. ground allspice
• Kosher salt and freshly ground black pepper
• 2-1/2 lb. boneless skinless chicken thighs, halved
• 2 oz. (4 Tbs.) unsalted butter
• 2 large yellow onions, thinly sliced (about 4 cups)
• 2 cups toasted walnut pieces, very finely chopped or ground
• 1/4 cup pomegranate molasses
• Fresh pomegranate seeds for garnish

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Mix the sugar, cinnamon, turmeric, nutmeg, allspice, 1 tsp. salt, and 1/2 tsp. pepper in a bowl. Add the chicken and coat evenly. Set aside.

Melt the butter in a large skillet set over medium heat. Add the onion; cook, stirring often, until softened, about 5 minutes. Stir in the walnuts and continue cooking, stirring almost constantly, for 2 minutes, until the nuts are lightly browned.

Stir in the pomegranate molasses, then scrape the contents of the skillet into a 6-quart slow cooker. Spoon the spiced chicken on top of the cooked onion mixture, scraping any spices that cling to the bowl into the slow cooker.

Cover and cook on low until the chicken is tender and cooked through, 3-1/2 to 5 hours. Season to taste with salt, stir in half of the pomegranate seeds, and garnish with the remainder. Serve.