POMEGRANATE MOLASSES CHICKEN WITH BULGAR WHEAT SALAD

This a good one to make for guests. Sweet and sour, different textures, pretty colours, and the succulent chicken thighs. We first cooked  it for Ginette and André. They keep coming back.

Ingredients serves 4

8 skinless, boneless chicken thighs
1 tablespoon sunflower oil.
For the marinade
1 serrano chile, thinly sliced
3  tablespoons pomegranate molasses
2 cloves of garlic crushed
1 tablespoon sunflower oil
Sea salt and black pepper
For the salad
200g bulgur wheat
1 teaspoon salt
1 teaspoon olive oil
200 ml boiling water
75g currants
50g unsalted, roasted pistachios, coarsely chopped plus  more for serving
2 teaspoons dried mint
1 tablespoon pomegranate molasses
Small bunch coarsely chopped fresh parsley, plus more for serving
Small bunch coarsely chopped fresh mint, plus more for serving
1 tablespoon vegetable oil
50g pomegranate seeds plus more for serving.
Method

Mix the marinade ingredients in a bowl. Salt  the chicken and add to the bowl  givee everything a good mix. Cover and refrigerate overnight.

When you are ready. Preheat the oven to 200’C

Place the Bulgar wheat in a bowl with the salt and oil, pour over the boiling water, cover and let it stand for 5 minutes. Uncover and fluff up with a fork. Add all the salad ingredients leaving aside the garnish.

Heat sunflower oil in a large skillet over medium heat. Remove chicken from marinade and, cook until golden brown, about 4 minutes per side. Place in the oven for 10 minutes.

Serve the bulgur salad onto a large serving plate, top  with the chicken and any juices in the pan.  Sprinkle with the pistachio, pomegranate seeds, the parsley and mint.

Original recipe Honey and Co.

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