1-3/4 to 2 lbs boneless, skinless chicken thighs, trimmed
1 small onion, sliced
2 Tbsp pomegranate molasses
1/2 tsp grated fresh ginger root
2 cloves garlic, peeled and chopped
Juice of 1 lemon
1 Tbsp light brown sugar
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup pine nuts
2 romaine lettuce hearts, chopped
1/4 cup unsweetened dried cherries or dried cranberries
In a 3-quart slow cooker, combine the chicken, onion, pomegranate molasses, ginger, garlic, lemon juice, sugar, salt and pepper. Stir everything to distribute the ingredients.
Cover and cook on HIGH for 2.5 hours, or on LOW for 5 hours.
Remove the chicken to a platter and set aside to cool. The liquid in the cooker should be a nice consistency to dress the salad, but if it's too thin, set the cooker to HIGH and cook, uncovered, until the sauce reduces slightly. If the liquid is too thick, add 1 tablespoon of water.
While the chicken is cooling to room temperature, set a dry nonstick frying pan on the stovetop. Over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan frequently, until the nuts are lightly browned. Remove from heat.
To assemble the salad, arrange the lettuce on a platter or in individual serving bowls. Top with a few pieces of chicken, and a sprinkling of nuts and dried cherries or cranberries. Pour some of the sauce over each portion, and serve.