Ingredients
Method
1.Combine oil, molasses, cumin and garlic in a large bowl with chicken. Cover, refrigerate 3 hours or overnight.
2.Bring stock to the boil in a medium saucepan. Remove from heat, add burghul, cover, stand 5 minutes.
3.Meanwhile, make pomegranate dressing. Place ingredients in a screw-top jar, shake well.
4.Drain chicken, discard marinade. Cook chicken on a heated oiled char-grill plate (or barbecue or grill), for 3 minutes each side or until cooked through. Remove chicken from heat, cover loosely with foil, rest 10 minutes, then slice thickly.
5.Place chicken and burghul in a large bowl with dressing and remaining ingredients, toss gently to combine. Divide salad among serving plates.
To remove seeds from the pomegranate, cut it in half cross-ways, hold it, cut-side down in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily, discard any white pith that falls out with them. Pomegranate molasses is available at delis, middle eastern food stores, specialty food shops and most major supermarkets.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
BBQ prawn, peach & chilli Caesar salad
Sponsored by LeaderBrand
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door