Pomegranate Molasses Chicken with Bulgur Salad
Pomegranate molasses have a sweet-sour flavour, lush fruit aroma yet keeping a good dose of acidity. They give a sweet and tangy flavour to the chicken, without adding too much sweetness.
1 kg skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 serrano chili, thinly sliced or, if unavailable, another medium-heat (3 out of 5) chili
4 tablespoons pomegranate molasses*, divided
Sea or rock salt and freshly ground black pepper
90g dried currants
90g unsalted, roasted pistachios, coarsely chopped
2 tablespoons olive oil
¾ cup coarsely chopped fresh parsley, plus more for serving
½ cup coarsely chopped fresh mint, plus more for serving
1 tablespoon vegetable oil
¼ cup pomegranate seeds
- Toss chicken, garlic, chili, and 3 tbsp. pomegranate molasses in a medium bowl; season with salt and pepper. Cover and let chill at least 2 hours.
- Meanwhile, cook bulgur according to package directions. Drain and spread out on a baking sheet. Let cool. Toss bulgur, currants, pistachios, olive oil, ¾ cup parsley, ½ cup mint, and remaining 1 tbsp. pomegranate molasses in a large bowl to combine; season with salt and pepper.
- Heat vegetable oil in a large skillet over medium. Remove chicken from marinade and, working in 2 batches, cook until golden brown, about 4 minutes per side (reduce heat if needed).
- Serve chicken over bulgur salad topped with pomegranate seeds and more parsley and mint.
Recipe from Bon Appetit