SLOW COOKER KHORESH-E FESENJAN

Slow Cooker Khoresh-e Fesenjan image

Khoresh-e Fesenjan is an Iranian stew with chicken, pomegranate syrup and ground walnuts which is perfect for the slow cooker. Depending on how big your chicken is and how sweet you like the sauce, use more or less pomegranate syrup.

Provided by leila

Time 5h40m

Yield 8

Number Of Ingredients 14

Ingredients

1 (3 pound) chicken, skin removed, cut into pieces
1 teaspoon salt
freshly ground black pepper to taste
¼ cup butter, divided
1 large onion, thinly sliced
4 cloves garlic, minced
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 ½ cups water
4 cups coarsely ground walnuts
1 ¼ cups pomegranate syrup, or more to taste
1 tablespoon honey
5 threads saffron
2 tablespoons pomegranate seeds, for garnish

Steps:

Rub chicken pieces with salt and pepper. Heat 1 tablespoon butter in a large deep skillet over medium-high heat and brown chicken in batches from all sides, about 5 minutes per batch. Set aside.
Melt remaining 3 tablespoons butter in the same skillet and saute onion until soft and translucent, about 5 minutes. Add garlic, cinnamon, and cardamom and cook for 3 minutes. Add water and bring to a boil. Cook until liquid starts to thicken, 8 to 10 minutes. Add walnuts and cook everything into a thick paste, about 10 minutes. Add chicken pieces, pomegranate syrup, and honey and mix well. Add to a slow cooker and sprinkle with saffron. Cover with a lid.
Cook on Low until chicken is no longer pink at the bone, about 4 hours. Remove chicken from pot and debone. Shred meat with 2 forks and return to the slow cooker. Cook on High uncovered until sauce thickens, about 30 minutes. Season with salt and pepper. Serve sprinkled with pomegranate seeds.

Nutrition Facts : Calories 870.4 calories, Carbohydrate 62.7 g, Cholesterol 89.8 mg, Fat 56.9 g, Fiber 4.5 g, Protein 33.2 g, SaturatedFat 10.7 g, Sodium 401.5 mg, Sugar 54.3 g