Slow Cooker Chicken with Almonds And Pomegranate

May 4, 2020 | Recipes

Ingredients

  • 2 cups toasted almonds
  • 2 tbsps. olive oil, divided
  • 1 onion, chopped
  • 1/3 cup pomegranate molasses
  • 1/2 cup chicken stock
  • 2 TBSP lemon juice
  • 1 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 2 TBSP brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 4 boneless chicken breasts, about 1.5 pounds
  • 10 whole peeled garlic cloves
  • 2 TBSP dried rosemary
  • 1 TBSP marjoram
  • 1/2 tsp of salt
  • 5 carrots, chopped into 1″ pieces
  • 1 medium sweet potato, chopped into 1′ pieces
  • 1 cup pomegranate seeds
  • 2 tbsp, dried parsley

Directions

  1. Put the toasted almonds in a food processor and blitz until they look like coarse meal. Set aside.
  2. Saute the onions in 2 TBSP olive oil for about 5 minutes. Add toasted almonds and cook for another 2 or three minutes, stirring. Add pomegranate molasses, chicken stock and lemon juice and stir to combine. Remove from heat, put into a bowl and set aside.
  3. In a medium-sized bowl, mix cinnamon, turmeric, brown sugar, salt and pepper. Using your hands, coat each piece of chicken with the spice mixture. Add 1 tablespoon olive oil to the pan you sautéed the onions in. Working in batches, brown the chicken on both sides.
  4. Put the chicken in the slow cooker and top with the onion and almond sauce. Scatter garlic cloves and rosemary mixture over the sauce. Add carrots to slow cooker and stir to combine with sauce. Start slow cooker on low for 4 – 6 hours.
  5. Garnish with pomegranate seeds and parsley. Serve over lemon herbed basmati rice