Slow-Cooker Khoresh-e-Fesenjan

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground turmeric
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 cups chicken broth
• 3 pounds boneless chicken thighs
• 1/2 cup pomegranate molasses
• 1/2 cup walnuts, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, turmeric, cinnamon, cardamom, cumin, and coriander, and cook for 1 minute.
3. Transfer the onion mixture to a slow cooker and add the chicken broth.
4. Add the chicken thighs and stir to combine.
5. Cover and cook on low for 6-8 hours, or until the chicken is cooked through.
6. Add the pomegranate molasses, walnuts, and parsley, and stir to combine.
7. Season with salt and pepper to taste.
8. Serve warm over basmati rice.

Interesting Facts

• Khoresh-e-Fesenjan is a traditional Persian dish.
• Pomegranate molasses is a tart and sweet syrup made from pomegranate juice and sugar.
• Walnuts are a good source of protein, fiber, and healthy fats.