Slow cooker chicken stew with warm spices, walnuts and pomegranate molasses, finished with juicy pomegranate seeds for a rich, comforting and flavour-packed meal.
You will need:
- 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
Let's make it:
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.
