04 Jun Pomegranate molasses chicken with bulgar wheat salad – Itamar Srulovich and Sarit Packer, Honey & Co
8 chicken thigh fillets, skin removed 1 tbsp vegetable oil, for frying 1. Marinade 2 garlic cloves, peeled and sliced ½-1 green chili, sliced 3 tbsp pomegranate molasses 1 tbsp vegetable oil ½ tsp freshly ground black pepper 2. Salad 200g bulgar wheat ½ tsp salt 1 tsp olive oil 200ml boiling water 50g shelled pistachios, roasted and coarsely chopped (half reserved to sprinkle on top) 75g currants 2 tsp dried mint 1 tbsp pomegranate molasses 50g fresh pomegranate seeds (1 tbsp reserved to sprinkle on top) 1 small bunch mint, roughly chopped 1 small bunch parsley, roughly chopped RECIPE
Mix the marinade ingredients together and use to coat the chicken all over. Cover and keep in the fridge for a minimum of 2h to marinate (48h max).
Preheat the oven to 200°C/180°fan/gas mark 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 vegetable oil in a large frying pan over a medium heat and place the chicken thigh smooth-side down in it.
Season with salt and pepper and fry for 2-3 min until the thighs go a lovely dark golden colour, then flip them over and cook for a further 2 min. 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 or on a large serving platter 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.