This Wednesday, working from home I made pomegranate molasses chicken with bulgar wheat salad. It was very easy to prep and tasted delicious.


  • For the marinade
  • 2 cloves of garlic, peeled and sliced
  • 1/2 – 1 green chilli, sliced
  • 3 tbsp pomegranate molasses 
  • 1 tbsp vegetable oil
  • 1/2 tsp freshly ground black pepper
  • For the salad 
  • 200g bulgar wheat
  • 1/2 tsp salt
  • 1 tsp olive oil
  • 200ml boiling water
  • 50g shelled pistachos, roasted and coarsely chopped (half reserved to sprinkle on top)
  • 75g currants
  • 2 tsp dried mint
  • 1 tbsp pomegranate molasses 
  • 50 fresh pomegranate seeds (1tbsp reserved to sprinkle over the top)
  • 1 small bunch of mint, roughly chopped (about 15 – 20g) 
  • 1 small bunch of parsley, roughly chopped (about 15 – 20g)


  • Mix the marinade ingredients together and use to coat the tofu all over. Cover and keep in the fridge for a minimum of 2 hours to marinate.
  • Preheat the oven to 200oC/180oC 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.
  • Here I deviated and cooked the marinated chicken in the air fryer.
  • Spoon the salad onto individual plates or 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. 

Reference: Honey & Co. Sarit Packer & Itamar Srulovich. Food From the Middle East. Page 148.

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