This is such a beautiful recipe, it looks fantastic and is bursting with earthy, sweet goodness. The best part of this dish is how crazily simple it is to make, it is a perfect weekend meal, pop it all in the slow cooker and while away the afternoon or save yourself time by serving to dinner guests!
Pomegranates are in season and so these ruby jewelled fruits are best enjoyed now – they are a fantastic source of antioxidants and have been shown to be beneficial for maintaining a healthy heart <3
Serve with rice and vegetables or my Turmeric millet (recipe coming soon!) enjoy!
Slow cooker: Persian chicken
Prep time
Cook time
Total time
Author: Radianthealthnt
Serves: 5
Ingredients
- 1 tsp. ground cinnamon
- 1 tsp. ground turmeric
- ½ tsp. nutmeg
- ½ tsp. ground allspice
- 1 tbsp honey
- Salt and freshly ground black pepper
- 1 kg boneless skinless chicken thighs, halved
- 4 tbsp unsalted butter
- 2 large yellow onions, thinly sliced
- 2 cups toasted nut pieces, very finely chopped or ground (I used pecans)
- 100ml pomegranate molasses
- Fresh pomegranate seeds and coriander for garnish
Instructions
- Mix the cinnamon, turmeric, nutmeg, allspice, liberal seasoning of salt and pepper in a bowl. Add the chicken and coat evenly, drizzle with honey and set aside.
- Melt the butter in a large saucepan over a medium heat. Add the onion; cook, stirring often, until softened, about 5 minutes. Stir in the nuts and continue cooking, stirring almost constantly, for 2 minutes, until the nuts are lightly browned.
- Stir in the pomegranate molasses, then scrape the contents of the pan into the slow cooker. Spoon the spiced chicken on top of the cooked onion mixture, scraping all the spices with it.
- Cover and cook on LOW until the chicken is tender and cooked through, 3-4 hours. Season to taste with salt, stir in half of the pomegranate seeds, and garnish with the remainder.
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