Pomegranate molasses chicken with bulgar wheat salad

Name: Pomegranate molasses chicken with bulgar wheat salad
Yield: Dinner for 4
Cuisine: Asian
Ingredients: 1 small bunch of mint, roughly chopped (about 15–20g); 1 tbsp vegetable oil; ½ tsp salt; 200 g bulgar wheat; ½ tsp freshly ground black pepper; 1 small bunch of parsley, roughly chopped (about 15–20g); 1 tsp olive oil; 3 tbsp pomegranate molasses; ½ –1 green chilli (depends how hot you like it), sliced; 1 tbsp vegetable oil, for frying; 1 tbsp pomegranate molasses; 200 ml boiling water; 50 g shelled pistachios, roasted and coarsely chopped (half reserved to sprinkle on top); 75 g currants; 2 tsp dried mint; 8 chicken thigh fillets, skin removed; 50 g fresh pomegranate seeds (1 tbsp reserved to sprinkle over the top); 2 cloves of garlic, peeled and sliced

Preparation info

Dinner for
4

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

This is a good one to make when people come round, as it is really hard not to like – sweet and sour, plenty of textures, pretty colours and virtually everybody likes chicken. Using chicken thighs here makes it almost impossible to dry the meat out and ensures plenty of chicken flavour to come through the strong marinade.

Ingredients

8 chicken thigh fillets, skin removed
1 tbsp vegetable oil, for frying

Asia
Israel
Turkey
Dinner
Main course
Mediterranean

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 200°C/180°C fan/gas