Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to make a sauce with walnuts and pomegranates, but it’s a perfect combination!
Video: How to Make Persian Pomegranate Chicken
The toasted walnuts are rich and warm and the pomegranate molasses sharp and berry toned. Cooked slowly with the chicken, the sauce is spectacular. Bowl-licking good. The only ingredient that might be a little hard to find at your local grocery store is the pomegranate molasses. You can make your own with pomegranate juice (see our recipe for pomegranate molasses), or look for it at Whole Foods or a store that carries Middle Eastern ingredients. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender. Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry
