Pomegranate Glazed Chicken on Saffron and Walnut Bulgur Wheat

Ingredients (serves 2):

• chicken legs x 2
  
• bulgur wheat x 1/2 cup
• water x 2 cups
• saffron x 1 pinch
• walnut 1/2 cup
• pomegranate molasses x 1/2 cup
• lemon juice x 1/2 lemon
• butter, salt and pepper
  

Bulgur: Boil water, add a big pinch of salt the saffron, add bulgur and and cook for about 20 minutes. Drain once the bulgur is cooked. In the same pot, saute walnut in a nub of butter for a few minutes to awaken its flavor. Mix the walnut and bulgur and set aside.

Glaze: Mix the pomegranate molasses , lemon juice, salt and pepper and heat until it thickens and becomes sticky. Add a nub of butter ... this will make the texture velvety.

Chicken: Pre-heat the oven to 400 F. Season the chicken with salt, pepper and lemon zest. Place the chicken in a baking pan and put in the middle rack of the oven. Cook for 20 minutes then turn on the broiler and broil until the skin is crispy (approximately 7-8 minutes). Be careful not to burn the chicken! Once chicken is ready, let it rest for 5 minutes and serve on top of a bed of bulgur wheat.

Chipotle Crusted Grilled Chicken Sandwich

Chipotle crusted grilled chicken sandwich, chipotle mayo, arugula, gouda cheese and tomato

Chicken and Halloumi Cheese Sandwich

Oregano crusted chicken breast, fried Halloumi cheese, tomato, greens, lemon/olive oil spread

Lamb Shoulder and Fried Chickpea on Warm Bulgur Wheat Salad

Ingredients:

• lamb shoulder chop x 2
• bulgur x 1.25 cup
• crushed tomato x 1.25 cup
• water x 1.75 cups
• shallot x 2 small
  
• slivered almonds x 1/4 cup
• cherry tomato x 1 handful, quartered
• cilantro x lots
• chickpea x 1/2 can (or more)
• zest and juice of 1/2 lemon
  
• turmeric x 1.5 tsp
• salt, pepper, smoked paprika, olive oil

In a medium size pot, fry chopped shallots in a generous amount of olive oil. Season with salt, pepper and turmeric. After 2-3 minutes, add crushed tomato, season with salt and pepper, bring to boil and simmer for 5 minutes. Add water and bulgur and let cook for 20 minutes. Add fresh chopped cilantro, slivered almonds, lemon zest, juice and cherry tomatoes. Taste and add seasoning if needed. In a separate pan, fry chickpeas in olive oil for 5 minutes, season with salt, pepper and smoked paprika and serve on top of the bulgur.

Preheat the oven to 325 F. Season the lamb with salt and lots of pepper. Place a heavy skillet on medium heat and cook the lamb, 2 minutes on each side. Transfer to the oven and continue cooking for 5 more minutes. Let the lamb rest and then serve on top of the bulgur and chickpeas.