GATHER JOURNAL

Photograph by Roland Bello Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Grilled Pomegranate Chicken with Bulgur Salad

Mains from Issue 1 – Summer 2012 – Float

Pomegranate (a known aphrodisiac) sauce makes a lusty base for grilled chicken, while lemony bulgur balances its sticky gluttony.

serves 8



Chicken
  • 8 garlic cloves, minced or forced through a garlic press
  • 1 Tbsp grated peeled ginger (you’ll need a pretty big piece)
  • 2 tsp paprika
  • 1 ½ tsp ground coriander
  • ¾ tsp ground cumin
  • ¼ tsp cayenne
  • ½ tsp salt
  • 1 ½ Tbsp olive oil or vegetable oil
  • 2 cups bottled unsweetened pomegranate juice
  • 1 cup apricot jam, (12 oz), sieved if chunky and then measured
  • 2 Tbsp mild molasses
  • 8 whole chickens legs

Bulgur Salad
  • ¾ cup bulgur
  • 1 cup coarsely chopped parsley
  • ¾ cup coarsely chopped mint
  • ½ cup chopped pistachios
  • 4 scallions, chopped
  • ⅓ cup olive oil
  • ¼ cup lemon juice

  • 1

    Chicken: Cook garlic, ginger, spices, and salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add juice and boil until reduced to 1 cup, about 15 to 20 minutes. Remove from heat and stir in the jam and molasses stirring until jam has melted. Cool. (You could do this part up to a week ahead). Transfer a half cup of sauce to a bowl and reserve the remainder for serving.
  • 2

    Season chicken with 1½ tsp salt and grill on an oiled rack, skin side down first, over medium hot coals, turning occasionally, about 5 minutes. Transfer chicken to an area with no coals underneath and brush with some sauce. Grill, turning and brushing with sauce until cooked through and glazed, about 20 minutes longer. If cooking with gas, grill covered.
  • 3

    Bulgur salad: Cover bulgur with about 1 inch of hot water and soak until tender, 10 minutes. Drain well and transfer to a bowl. Stir in remaining ingredients and season with salt and pepper to taste.