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.