Pomegranate molasses chicken with bulgar wheat salad from Honey & Co.: Food from the Middle East (page 148) by Sarit Packer and Itamar Srulovich

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Notes about this recipe

  • Eat Your Books

    Chicken needs to marinate for up to 48 hours.

  • Longtallfran on April 09, 2023

    Made the bulgar wheat salad only as an accompaniment to a lamb dish. Was delicious and well received by my guests. Great simple salad.

  • Jardimc on March 28, 2023

    Great flavours, and easy to put together with a little forethought to marinate the chicken overnight. Will definitely make this again, especially for company.

  • ChelseaP on August 05, 2021

    This is such low effort for how much flavour you get! Have made it so many times. It's easy to scale up and such a crowd pleaser.

  • stockholm28 on November 15, 2017

    I liked this a lot. If you marinate the chicken the night before, this is a very weeknight friendly dish. It is also pretty healthy. I would have liked a bit more heat in the chicken so I might try a bit of cayenne next time. The sliced jalapeno that I added to the marinade was barely noticeable. I'm not usually a bulgar fan, but I loved this salad with the chicken. My chicken is not as photogenic as in the book, but it tasted good. This will be repeated. 200C = 392F, 180C = 356F

  • Yildiz100 on November 02, 2017

    Made the chicken only and only cooked on stovetop. Good, but needs something. Maybe more garlic or more chili. Maybe mint or cumin. Add a bit of lime at the end. Dont cut pieces too small bc pomegranate molasses needs plenty of time to carmelize.

  • MmeFleiss on February 23, 2017

    I didn't even bother browning these on the stovetop and just put them straight on the sheet pan. Delicious and easy! I did sub golden raisins for currants because I was all out, and that worked out fine.

  • a2cook on June 19, 2016

    This is a relatively simple recipe to make, and yields delicious, restaurant-quality results! The chefs/authors are Ottolenghi protégés, and it shows (their recipes are a lot less fussy, though). The marinade makes for a delicious sauce, but there isn't enough of it, so will double the marinade next time.

  • Tealismyname on April 19, 2016

    - I made this vegetarian by using quorn instead of chicken. Unfortunately it didn't brown as much and I was tempted to add a bit of sugar to help with the caramelisation. I used pieces and should probably have used the filets. I also only marinated it for 2 hours so will try again with an overnight marination. - Also, to cut down on carbs I actually used cauliflower instead of bulgar wheat (cut it up and core it and put in in the food processor until the texture of bulgur. Then i just sautéed it a bit and added the rest of the ingredients). Was delicious but am also eager to try it with bulgar as well. (wow i definitely changed this one up quite a bit!)

  • TrishaCP on December 13, 2015

    What a great dinner- by far the best meal I've cooked in a while. Company worthy but easy enough to treat yourself too. The bulgar salad is delicious-filled with bright flavors from the herbs and pomegranate seeds. I needed a bit more water and a bit more time for my bulgar to soften, but otherwise steaming it worked perfectly. The chicken is really the star though-I only had time for it to marinade about 6 hours but it picked up good flavor and the molasses allowed it to brown deeply. Tasted so good with the salad.

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