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.
Excellent recipe except for the slow cooker part, which could be due to using an Instant Pot (seemed to have trouble heating it enough to cook). Moved everything into a covered braiser after 1.5 hours to finish up the chicken (drumsticks instead of thighs) and added vegetables. Will definitely make again and try in our real slow cooker or in the oven with the braiser.
I like this but I think I like Pomegranate-Glazed Chicken Thighs better.
Just made this. I agree the slow cooker time for boneless skinless thighs is too long. I stopped my slow cooker at 3 hrs. and probably could have stopped at 2 1/2 or so for more tender meat. This was still a delicious recipe. I used the suggestion to add a bit of acidity with a few splashes of red wine vinegar which was really nice. Served with some chopped parsley. I also understand about not being crazy about chicken thighs due to some texture issues. I think this would be fine with boneless skinless breasts because it makes almost a braising liquid as it cooks. Maybe add some broth and watch cook time so meat doesn't dry?
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....
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