Salad of Middle Eastern grilled chicken, bulgar wheat and pomegranates from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (page 115) by Diana Henry

  • chicken breasts
  • cilantro
  • ground cumin
  • harissa paste
  • honey
  • limes
  • red onions
  • parsley
  • walnuts
  • watercress
  • Greek yogurt
  • pomegranates
  • bulghur

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frenchfoodie on February 19, 2017

    Brilliant recipe worth getting pomegranate molasses for alone. It is tasty, fresh, crunchy and moreish. I love this so much I cooked it for 50 guests at my wedding. I always use chicken thighs as I find them juicier and tastier than breasts. A winner.

  • caitmcg on May 25, 2014

    A truly wonderful dish, delicious warm, at room temperature, or chilled, and a perfect one-dish lunch or light dinner. Tons of flavor from the pom molasses, honey, and cumin marinade; the harissa and lime dressing; and the aromatics, herbs, and nuts in the salad. I used boneless chicken thighs in place of breasts, dried cranberries in place of pomegranate seeds (dried cherries would also work well), and halved the olive oil in each section to no detriment.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.