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.
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