Grilled Sticky Pomegranate Chicken with Red Onion & Coriander

Name: Grilled Sticky Pomegranate Chicken with Red Onion & Coriander
Total time: 40 min
Ingredients: 2 tbsp vegetable oil (or groundnut oil); 8 chicken thighs (bone in, skin on); 6 spring onion (finely sliced); 2 cloves garlic (finely sliced); 3 cm fresh ginger (finely shredded); 2 tsp ras el hanout; 3 tbsp pomegranate molasses; 200 ml chicken stock; 3 tbsp soft light brown sugar; 250 g bulgur wheat; 2 red onion (finely sliced); lemon juice; 1 tsp sesame oil; 1 pomegranate (seeds removed); 1 large handful coriander leaves

40 mins

794 cals per serving

Donal's Notes

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.

Equipment

Large frying pan

Tongs

Large bowl

Small saucepan with lid

Method

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.