Pomegranate pulled chicken

Ingredients

• 2/3 cup pomegranate molasses
• 1 small can of tomato sauce
• 1 teaspoon gf soy sauce
• 1 teaspoon Worcestershire sauce
• a big pinch of chili flakes
• 3/4 cup sliced onion
• 5 cloves garlic, sliced
• 1 apple, peeled and cubed
• 3 pounds chicken thighs, skin removed

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Preparation

• Preheat the oven to 350. Mix together the pomegranate molasses, tomato sauce, soy sauce, Worcestershire sauce and chili flakes in a casserole dish.
• Add onion, garlic, apple and chicken. Stir to combine.
• Cover the dish and bake for about 2 hours, until the chicken is falling off the bone.
• Pull the chicken out of the sauce and put in a bowl, then stick the bowl in the fridge until the chicken is cooled enough to shred.
  
• Shred back into the sauce, discarding any bones, and then reheat the saucy chicken on the stove top until heated through.
• Serve over rice, on a sandwich, or however you want.