Quick Tip

Make chicken stock, pomegranate molasses and preserved lemon three days ahead of time.

Ingredients

For the chicken
2 whole chickens-cut up, on the bone
½ cup pomegranate molasses
3 Tablespoons honey
1 Tablespoons tomato paste
¼ cup apple sauce
¼ cup rich chicken stock
2 cloves garlic-peeled and chopped fine
1 shallot-chopped fine
Salt and pepper
Olive oil for sautéing
1 pomegranate seeded
¼ cup flat leaf parsley

For the bulgur
3 cups boiling water
2 cups bulgur wheat or cracked wheat
½ cup golden raisins
¼ cup pine nuts
rind of 1 preserved lemon
Salt and pepper

1. Preheat oven to 350. Place a large sauté pan over medium high heat. Add a small amount of olive oil to coat. Season the chicken with salt and pepper. Brown the chicken pieces, being careful not to overload the pan. Place the chicken in oven proof pans separating the white and dark meat.
2. Place a small saucepan over medium high heat and lightly coat with olive oil. Sauté the garlic and shallot until browned. Add the pomegranate molasses, honey, tomato paste, apple sauce and chicken stock. Lower the heat to medium and stir ingredients together until combined and thickened (about 10 minutes).
3. Brush chicken pieces with pomegranate glaze. Roast chicken until cooked through, about 45 minutes for dark meat and 30-35 minutes for white meat. Re-glaze the chicken during cooking and when it is removed from the oven.
4. Place the bulgur in a large heat resistant bowl and pour the water over it. Cover the bowl with plastic wrap or a large plate and allow the bulgur to “bloom”.
5. Place a medium sauce pan over medium high heat and add the pine nuts. Toast the pine nuts until they are golden brown and fragrant (about 10 minutes).
6. When the bulgur has bloomed (about 30 minutes) add the raisins, pine nuts and preserved lemon. Season the mixture with salt and pepper. Bulgur pilaf can be made 3-5 days before serving and can be stored covered in the refrigerator.

Serve the chicken over the pilaf and garnish with pomegranate seeds and chopped flat leaf parsley.

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