Autumnal Chicken With Toasted Walnuts & Pomegranate Molasses

Cook time

5-6 hours

Serves

4

INGREDIENTS

  • 300g Walnuts
  • 2 tbsp soft brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp ground allspice
  • Salt
  • Vegetable oil
  • 8 boneless skinless chicken thighs
  • 10 peeled cloves of garlic leave whole
  • Sprigs of rosemary
  • 275ml chicken stock
  • Juice of 1 Lemon
  • 25g unsalted butter
  • 2 onions, thinly sliced
  • 1 cinnamon stick
  • 78ml pomegranate molasses
  • Fresh pomegranate seeds
  • Chopped parsley for garnish

METHOD

  • Step 1 Toast the walnuts in a large frying pan. Remove and allow to cool. Reserve a large handful (for garnish) then place the remainder into a food processor and grind until a breadcrumb texture is achieved.
  • Step 2 Mix the sugar, cinnamon, turmeric, nutmeg, allspice and ½ tsp salt into a large bowl.
  • Step 3 Add the chicken and coat evenly.
  • Step 4 Heat a suitable sized frying pan over a medium heat, add a splash of oil and brown the chicken pieces, until golden.
  • Step 5 Melt the butter in the same pan on medium heat. Add the onion and sauté until softened.
  • Step 6 Spoon the onions, walnuts, lemon juice, stock and molasses into the removable bowl. Add the spiced chicken and any remaining spice mixture.
  • Step 7 Stir in the garlic cloves and rosemary sprigs. Add the cinnamon stick. Cover and cook on LOW for 5-6 hours or HIGH for 4-5 hours.
  • Step 8 Remove the rosemary sprigs and squash the softened garlic cloves into the sauce.
  • Step 9 Serve with basmati rice and garnish with pomegranate seeds and chopped parsley.
  • Crock-Pot® Sear & Slow CHP700
    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200

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