Grilled Sticky Pomegranate Chicken with Red Onion & Coriander
Equipment
- Large frying pan
- Tongs
- Large bowl
- Small saucepan with lid
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
Instructions
- 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.
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.
Nutrition
Calories: 794kcal
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