The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.
Recipe information
Yield
4 Servings
Ingredients
2
2
1
4
1
½
⅓
2
¾
½
1
¼
Ingredient Info
Preparation
Step 1
Toss chicken, garlic, chile, and 3 Tbsp. pomegranate molasses in a medium bowl; season with salt and pepper. Cover and let chill at least 2 hours.
Step 2
Meanwhile, cook bulgur according to package directions. Drain and spread out on a baking sheet; let cool.
Step 3
Toss bulgur, currants, pistachios, olive oil, ¾ cup parsley, ½ cup mint, and remaining 1 Tbsp. pomegranate molasses in a large bowl to combine; season with salt and pepper.
Step 4
Heat vegetable oil in a large skillet over medium. Remove chicken from marinade and, working in 2 batches, cook until golden brown, about 4 minutes per side (reduce heat if needed).
Step 5
Serve chicken over bulgur salad topped with pomegranate seeds and more parsley and mint.
Step 6
Do Ahead: Chicken can be marinated 1 day ahead. Keep chilled.