← Back to Search Results
slow cooking American, Middle Eastern
Chicken with Walnuts & Pomegranate Recipe-3382

Photo by:
Comments: 0



Serve this rich sweet-sour braised chicken dish over plain basmati rice or, better, Persian rice with a shard of tahdig (the buttery crust that forms on the bottom of the skillet as Persian rice cooks).

You’ll notice that there’s no salt in this dish: It simply isn’t necessary. Sometimes I use low-sodium chicken stock instead of the water and bay leaf, but the flavor is just as deep and complex with plain water.

Yield: Serves 4


  • 2 pounds chicken thighs (about 8), skin and excess fat removed
  • 3 cups walnuts
  • 1 bay leaf
  • ½ cup sugar
  • 1/3 cup pomegranate molasses (see Note)
  • ½ cup fresh pomegranate seeds or dried barberries


Put the chicken thighs in a 4-quart slow cooker.

In a large skillet, toast the walnuts over medium-high heat, stirring constantly, for 3 minutes. Transfer the walnuts to a food processor and finely chop them. Add the walnuts and bay leaf to the cooker. Pour in 1 2/3 cups water and cook, covered, on the low setting for 3 to 4 hours, until the chicken is tender.

Using tongs, remove the chicken thighs to a board and pull the meat off the bones in large chunks; set the meat aside.

Turn the cooker to the high setting. Stir the sugar and pomegranate molasses into the sauce and cook, uncovered, for 1 hour, until the sauce is thickened and simmering. (If you prefer a much thicker sauce, pour it into a large saucepan and bring to a full boil over high heat; boil for 20 to 25 minutes, then add the chicken to the sauce and cook to heat through.) Return the chicken to the sauce and cook until heated through; retrieve and discard the bay leaf. Serve hot, sprinkled with the pomegranate seeds.



4-quart slow cooker

Pomegranate molasses (or concentrate) is available in bottles in Middle Eastern food stores. The best ones are those made in Lebanon.

© 2005 Stewart, Tabori & Chang

Nutritional Information

Nutrients per serving (% daily value)

879kcal (44%)
107mg (11%)
3mg (6%)
29mcg RAE (1%)
115mg (38%)
123mg (5%)
7g (35%)
64g (99%)
4mg (23%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
food-to-live-by Food to Live By
by Myra Goodman
nigella-express Nigella Express
by Nigella Lawson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
desserts-4-today Desserts 4 Today
by Abby Dodge
big-fat-cookies Big Fat Cookies
by Elinor Klivans
mexican-everyday Mexican Everyday
by Rick Bayless
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?