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  • Light Lunches-Roasted Pomegranate Chicken with Bulgar Wheat Salad
  • cookingfoodlifestyleRecipesspringtimeUncategorized

Light Lunches-Roasted Pomegranate Chicken with Bulgar Wheat Salad

Now that spring is finally here, it's time to embrace fresh flavours and light lunches. Healthy and incredibly nutritious, we can't get enough of our Pomegranate Chicken with Bulgar Wheat Salad. Our Middle-Eastern inspired recipe is guaranteed to work up a healthy appetite and is ever so easy to make.

Ingredients for the salad:

200g bulgar wheat
200ml boiling Water
75g dried currants
50g roasted almonds coarsely chopped
2 tablespoons olive oil
2 teaspoons dried mint
2 tablespoons pomegranate molasses
20g coarsely chopped fresh parsley
20g coarsely chopped fresh mint
1 tablespoon vegetable oil
50g pomegranate seeds

Ingredients for the marinade:

8 chicken thighs
2 garlic cloves minced or thinly sliced
Half a teaspoon dried chilli flakes
3 tablespoons pomegranate molasses

Mix the marinade ingredients together and use to coat the chicken. Cover and keep in the fridge for at least 2 hours, or this can be done up to 2 days in advance.

Place the bulgar wheat in a bowl with salt and oil and pour the boiling water over this. Cover with clingfilm and leave for 5 mins. Uncover and fluff up with a fork. Add all the remaining salad ingredients and mix thoroughly.
Preheat the oven to 180 fan. Put the marinated chicken into an oven proof dish and cook for 45 mins. A little less time if the thighs are boneless. Chicken should be golden brown. Spoon the salad onto an individual plate or onto a large serving platter and top with the chicken. Taste the juices that have accumulated in the frying pan. If you find the juices too tart,(if not then just pour over chicken) heat in a small saucepan and add a cup of apple juice. Heat until it boils, turn the heat down and let it bubble for just a few mins, and pour into a jug and use as gravy.
Serves 4
  • cookingfoodlifestyleRecipesspringtimeUncategorized

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