Slow Cooked Chicken with Pomegranate

Serves 4-6

1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground allspice
1/2 tsp ground coriander
Sea salt and ground black pepper
1 onion, thinly sliced
10 boneless, skinless chicken thigh fillets
2 tbsp. butter
200ml pomegranate molasses
500ml chicken stock
Pomegranate seeds, to garnish
Fresh parsley, to garnish

1. Mix the ground spices with some salt and pepper in a large bowl. Add
the chicken thigh fillets and stir to coat.
2. Melt the butter in a large pan then add the onion. Fry for 10 minutes
until browned and cooked through. 
3. Add the chicken fillets and cook for a few minutes on a high heat until
nicely browned. 
4. Reduce the heat and pour over the stock. Put a lid on the pan and leave
to cook on a low heat for around 1 hour 30 minutes.
5. Add the pomegranate molasses and stir through. Continue to cook for
another hour until chicken is tender and easy to pull apart.
6. Spoon into bowls or a large serving dish then garnish with pomegranate
seeds and parsley. Serve with freshly steamed rice or cous cous.