Fesenjen Or Chicken With Walnuts & Pomegranate (Slow Cooker)

• 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)

1. Place chicken thighs on the bottom of the slow cooker.
2. In a large skillet, toast the walnuts over med-high heat about 3 minutes.
3. Transfer walnuts to a food processor and "finely" chop them.
4. Add the walnuts to the slow cooker.
5. Add the water & bay leaf to the cooker and cover.
6. Cook on low for 4 hours or until chicken is tender & reads 180F on an instant read thermometer.
7. Use tongs to remove the chicken.
8. Pull the meat off the bones & set the meat aside.
9. Turn the cooker to high and stir in the sugar and pomegranate molasses.
10. 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).
11. Return the chicken to the sauce and cook until the chicken is heated through.
12. Discard the bay leaf.
13. Serve sprinkled with pomegranate seeds.

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

Taken from www.food.com/recipe/fesenjen-or-chicken-with-walnuts-pomegranate-slow-cooker-271142 (may not work)