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Pomegranate molasses chicken with bulgar wheat salad – Itamar Srulovich and Sarit Packer, Honey & Co

Serves 4


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

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.