Sunday, June 13, 2010

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.

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