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A recipe that can be easily cooked on the hob top but also works particularly well once a little smoke and flame hits the chicken skin. Served up with red onion, coriander and ruby jewels of pomegranate.
Do some prep to begin with. Finely slice the spring onions, garlic and finely shred the ginger into matchsticks. Finely slice the red onions and set aside.
Heat the oil in a large frying pan over a medium high heat. Season the chicken and brown all over until the skin is golden. Remove and set aside.
Add the spring onions, garlic, ginger and ras el hanout to the pan and fry for a couple of minutes then add the pomegranate molasses, stock and sugar.
Once bubbling, return the chicken to the pan and bubble and cook over a medium heat for 15 minutes until the chicken is cooked through.
While the chicken is cooking, bring 500ml water to a boil and once boiling, turn off the heat and add the bulgar wheat. Give it a stir and cover with a lid. Leave to the side to absorb all the water.
Meanwhile, put the red onion in a bowl and squeeze over the lemon juice and season well. Add the sesame oil and pomegranate seeds and leave to macerate.
Once the chicken is cooked, serve with the bulgur wheat and the onion and pomegranate. Scatter with coriander and serve.
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