Cooking time: 4-5 hours (high) or 5-6 hours (low)
2 tbsp soft brown sugar
1 tsp ground cinnamon
1 tsp ground turmeric
¼ tsp freshly ground nutmeg
¼ tsp ground allspice
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
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.