Pomegranate Chicken

Prep Time
< 30 minutes
Cook Time
3+ hours
  • 2 cups pomegranate juice
  • 1/2 cup walnuts, toasted*
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely diced
  • 3 pounds chicken wings
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 11/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • Hot cooked couscous (optional)
  • Pomegranate seeds (optional)
  • *To toast walnuts, spread in single layer in heavy-bottomed skillet. Cook and stir 1 to 2 minutes over medium heat until nuts are lightly browned. Remove from skillet immediately.
  1. Pour pomegranate juice into small saucepan; bring to a boil over high heat. Boil 18 to 20 minutes or until juice is reduced to 1 cup.
  2. Meanwhile, place walnuts in food processor; pulse until finely ground. Remove to Crockpot™ slow cooker.
  3. Heat oil in large skillet over medium-high heat. Add onion; cook 6 minutes or until translucent. Add wings, onion, pomegranate juice, sugar, cinnamon, salt and pepper to Crockpot™ slow cooker.
  4. Cover; cook on HIGH 3 to 4 hours. Serve over couscous, if desired. Garnish with pomegranate seeds.