Servings: 4 to 6
The slow cooker makes this classic Middle Eastern dish a breeze, mostly because the spices mellow slowly into a sweet, aromatic sauce. The walnuts should be finely chopped into bits smaller than grains of rice, or even ground if you want a somewhat smoother sauce. Serve the chicken over long-grain saffron rice.
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Is there anyway to use breasts instead of thighs? Maybe skip the slow cooker for shorter cooktime in oven? I find dark meat texture unappetizing. It seems all the recipes I think I would like uses thighs. Sigh....
This was delicious, though very rich. In order to lighten and enliven the flavors next time, I might add a bit of red wine vinegar and a sprinkle of minced fresh herbs (parsley, mint, or cilantro) to finish. I would also throw some garlic in with the onions. Only other change: I will use bone-in thighs next time; on low heat with boneless thighs, this was done in a about an hour, which kind of defeats the purpose of using a slow-cooker.
Easy, different, and delicious! Unless you hate them, don't skip the pomegranate seeds, as they add pretty color to the dish. Subbed in demerara sugar for the white for a more mellow sweetness. Served with brown rice pilaf. Will make it again.
wow. better than anticipated. I substituted almonds for walnuts b/c that's what I had and made my own pomegranate syrup, and it was quite good and easy. will definitely make again.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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