Serves 2.
Stir in 3tbsp of pomegranate molasses, a sliced chilli, 3 sliced garlic cloves, and 2 tbsp of vegetable oil to a pack of 4 chicken thigh fillets. Leave for as long as you can, overnight if you can.
In a big bowl mix 300ml of boiling water and 200g of bulgar wheat and a tbsp olive oil. Cover and leave for 10 minutes.
Pop about 15 pistachios out of their shell and put in the oven for 5 minutes to warm up. Chop roughly.
Shell a pomegranate, leaving just the seeds, or buy a pack of pre-prepared pomegranate.
When the Bulgar is ready (its ok if its still a little chewy) give it a good stir and drain any excess water.
Add a tbsp of dried mint, the chopped pistachios , pomegranate seeds, a tbsp of pomegranate molasses and half a bunch of chopped fresh mint and fresh parsley. Mix well.
In an oven proof frying pan get some oil really hot and brown the marinated chicken for a couple of minutes on each side. Remove any burnt bits from the pan, add the rest of the marinade and then cook in the oven for 15 minutes until the chicken is golden.
Serve the golden chicken on the salad pouring the juices from the pan. Sprinkle over some more fresh herbs.
L'Chaim !