Chicken with Walnuts & Pomegranate

• 2 pounds chicken thighs (about 8), skin and excess fat removed
• 3 cups walnuts
• 1 bay leaf
• 1/2 cup sugar
• 1/3 cup pomegranate molasses (see Note)
• 1/2 cup fresh pomegranate seeds or dried barberries

1. Put the chicken thighs in a 4-quart slow cooker.
2. In a large skillet, toast the walnuts over medium-high heat, stirring constantly, for 3 minutes.
3. Transfer the walnuts to a food processor and finely chop them.
4. Add the walnuts and bay leaf to the cooker.
5. Pour in 1 2/3 cups water and cook, covered, on the low setting for 3 to 4 hours, until the chicken is tender.
6. Using tongs, remove the chicken thighs to a board and pull the meat off the bones in large chunks; set the meat aside.
7. Turn the cooker to the high setting.
8. Stir the sugar and pomegranate molasses into the sauce and cook, uncovered, for 1 hour, until the sauce is thickened and simmering.
9. (If you prefer a much thicker sauce, pour it into a large saucepan and bring to a full boil over high heat; boil for 20 to 25 minutes, then add the chicken to the sauce and cook to heat through.)
10. Return the chicken to the sauce and cook until heated through; retrieve and discard the bay leaf.
11. Serve hot, sprinkled with the pomegranate seeds.

chicken, walnuts, bay leaf, sugar, pomegranate molasses, pomegranate seeds

Taken from www.cookstr.com/recipes/chicken-with-walnuts-amp-pomegranate (may not work)