POMEGRANATE MOLASSES CHICKEN WITH BULGAR SALAD

 

For the marinade:

Garlic 2 cloves 

Green chilli ½ to 1

Black pepper

Pomegranate molasses 3tbsp 

Veg oil 1tbsp

 

And the rest...

Bulgar wheat 200g

Chicken thigh fillets 8

Currants 75g

Mint 2 tsp

Mint bunch

Olive oil

Parsley bunch

Pomegranate molasses 1tbsp

Pomegranate seeds fresh 50g

Salt

Shelled roasted chopped pistachios 50g

 

Method

Mix the marinade ingredients together and use to coat the chicken all over. Cover and keep in the fridge for a minimum of 2 hours to marinate. You can start the meat marinating up to 48 hours in advance - just leave it in the fridge until you are ready to start cooking.

Preheat the oven to Gas 6 .

Place the bulgar wheat in a bowl with the salt and oil, pour over the boiling water and cover with cling film for 5 minutes.

Uncover and fluff up the bulgar using a fork.

Add all the remaining salad ingredients except those you have reserved to use as garnish, and stir well. Heat the veg oil in a large frying pan over a medium heat and place the chicken thighs smooth-side down in it.

Season with salt and pepper and fry for 2-3 minutes until the thighs go a lovely dark golden colour, then flip them over and cook for a further 2 minutes.

Place the frying pan in the oven for 12 minutes, by which time the chicken should be cooked through.

Spoon the salad onto individual plates and top with the chicken and the juices that have accumulated in the frying pan.

Sprinkle with the reserved pistachios and pomegranate seeds to garnish