How to make autumnal chicken with toasted walnuts and pomegranate molasses
If you want to escape the temptation to tuck into the latest chicken burger advertised by a big chain, try this for size
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Autumnal chicken with toasted walnuts and pomegranate molasses
Cooking time: 4-5 hours (high) or 5-6 hours (low)
Serves 4
300g walnuts
2 tbsp soft brown sugar
1 tsp ground cinnamon
1 tsp ground turmeric
¼ tsp freshly ground nutmeg
¼ tsp ground allspice
pinch salt
8 boneless, skinless chicken thighs
2 tbsp vegetable oil
25g unsalted butter
2 large onions, thinly sliced
1 lemon, juiced
275ml chicken stock
80ml pomegranate molasses
10 peeled cloves of garlic (leave whole)
2 sprigs of rosemary
1 large cinnamon stick
To serve
Basmati rice, pomegranate seeds, chopped parsley
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.
Mix the sugar, ground cinnamon, turmeric, nutmeg, allspice and salt into a large bowl. Add the chicken and coat evenly. Heat a suitable-sized frying pan or a Crock-Pot sauté pot over a medium heat, add the oil and brown the chicken pieces, until golden, then remove.
Melt the butter in the same pan on medium heat. Add the onion and sauté until softened. Spoon the onions, blended walnuts, lemon juice, stock and molasses into your Crock-Pot bowl. Add the spiced chicken and any remaining spice mixture.
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. Remove the rosemary sprigs and squash the softened garlic cloves into the sauce. Serve with basmati rice and garnish with pomegranate seeds, chopped parsley and the reserved walnuts.
Recipe from crockpot.co.uk
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments