Chicken, bulgur with pomegranate molasses


Credit: Persian Cookery Course, EdinburghCook



  • 1 onion, finely chopped
  • 1 aubergine, diced
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 200g Bulgar wheat
  • Grated zest of an orange
  • A large bunch of flat-leaf parsley, chopped
  • 250ml hot chicken stock (from a cube is fine)
  • 8 Chicken thighs,  preferably skin-on and bone-in
  • 3 tbsp pomegranate molasses
  • Pomegranate seeds, optional to garnish 



  1. Preheat the oven to 200°C.
  2. Put the onion and aubergine in a bowl with the olive oil and toss to coat.
  3. Season with salt and pepper.
  4. Add the bulgur wheat, orange zest and half the chopped parsley.
  5. Tip into a roasting dish/large le creuset, which is big enough to hold the chicken pieces in a single layer.
  6. Pour over the hot stock, then lay the chicken pieces over the top, skin-side up.
  7. Drizzle the pomegranate molasses all over the top, use the back of a spoon to spread over the chicken skin
  8. Put the lid on or cover with foil and cook for 30 minutes
  9. take the foil off and cook for a further 30 minutes
  10. Chicken should have a nice colour after this point and the bulgur will be tender
  11. Garnish with pomegranate seeds if using and the remaining parsley
  12. Serve directly to the table and enjoy


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