Autumnal Chicken with Toasted Walnuts & Pomegranate Molasses


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 Slow cooker 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.

Cooking Time

Low for 5-6 hours or High for 4-5 hours




  • 300g walnuts
  • 2tbsp soft brown sugar
  • 1tsp ground cinnamon
  • 1tsp ground turmeric
  • 1/4tsp freshly ground nutmeg
  • 1/4tsp ground allspice
  • pinch salt
  • 8 boneless, skinless chicken thighs
  • 2tbsp 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

To Serve

  • basmati rice
  • pomegranate seeds
  • chopped parsley