Pomegranate Molasses Chicken with Bulgur Salad is a delightful and vibrant dish that combines succulent chicken marinated in tangy pomegranate molasses with a refreshing and nutritious bulgur salad. This recipe offers a perfect blend of flavors and textures, making it a wonderful choice for a healthy and delicious meal. In this article, we'll guide you through the preparation and cooking process, including the estimated time required for each step.
Preparation Time: The total preparation time for Pomegranate Molasses Chicken with Bulgur Salad is approximately 20 minutes.
Cooking Time:The cooking time for this recipe is approximately 25-30 minutes.
IngredientsFor the Pomegranate Molasses Chicken: 4 boneless, skinless chicken breasts
1/4 cup pomegranate molasses
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
For the Bulgur Salad: 1 cup bulgur wheat
1 1/2 cups boiling water
1 cucumber, diced
1 tomato, diced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Method Marinating the Chicken:
- In a bowl, combine the pomegranate molasses, olive oil, minced garlic, ground cumin, paprika, salt, and pepper.
- Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well coated.
- Cover the dish and refrigerate for at least 1 hour to allow the flavors to meld.
Preparing the Bulgur Salad: - Place the bulgur wheat in a heatproof bowl and pour the boiling water over it. Cover the bowl and let it sit for about 15 minutes until the bulgur is tender and has absorbed the water.
- Fluff the bulgur with a fork and let it cool slightly.
- In a separate bowl, combine the diced cucumber, tomato, chopped parsley, chopped mint, lemon juice, extra virgin olive oil, salt, and pepper.
- Add the cooled bulgur to the bowl and mix well to combine all the ingredients. Adjust the seasoning if needed.
Cooking the Chicken: - Preheat your grill or a skillet over medium-high heat.
- Remove the marinated chicken breasts from the dish and shake off any excess marinade.
- Cook the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
- Remove the chicken from the heat and let it rest for a few minutes before slicing.
Serving: - Slice the cooked chicken breasts into thin strips.
- Arrange a generous portion of the bulgur salad on each plate and top it with the sliced chicken.
- Garnish with additional fresh herbs if desired.
- Serve immediately and enjoy!