Fesenjen Or Chicken With Walnuts & Pomegranate (Slow Cooker) - cooking recipe

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)

Preparation

Place chicken thighs on the bottom of the slow cooker.
In a large skillet, toast the walnuts over med-high heat about 3 minutes.
Transfer walnuts to a food processor and \"finely\" chop them.
Add the walnuts to the slow cooker.
Add the water & bay leaf to the cooker and cover.
Cook on low for 4 hours or until chicken is tender & reads 180F on an instant read thermometer.
Use tongs to remove the chicken.
Pull the meat off the bones & set the meat aside.
Turn the cooker to high and stir in the sugar and pomegranate molasses.
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).
Return the chicken to the sauce and cook until the chicken is heated through.
Discard the bay leaf.
Serve sprinkled with pomegranate seeds.