Sour chicken with kisir


  • Serves 4 people

  • 1 tbsp olive oil
  • 4 chicken marylands, halved
  • 60 ml (¼ cup) pomegranate molasses (see note)
  • Kisir
  • 150 gm coarse burghul, rinsed
  • 1½ cups each coarsely chopped mint and flat-leaf parsley
  • 1 tomato, seeds removed, finely diced
  • ½ Spanish onion, finely chopped
  • ½ green capsicum, finely diced
  • ½ Lebanese cucumber, finely diced
  • 1/3 cup pomegranate seeds (about ½ pomegranate)
  • ¼ tsp sumac
  • 2 tbsp lemon juice
  • ¼ cup olive oil
01   Heat oil in a large frying pan over medium heat. Season marylands liberally to taste and cook, turning occasionally, until just cooked through (10-12 minutes). Add molasses, lemon juice and reserved lemon to pan and cook until glazed (1-2 minutes). Keep warm.
02   Meanwhile, for kisir, bring a saucepan of water to the boil, add burghul, bring back to the boil, remove from heat and stand for 5 minutes, then drain well. In a large mixing bowl, combine remaining ingredients, add burghul, season to taste, toss to combine and serve immediately with chicken.
Note Pomegranate molasses is available from select delicatessens and Middle Eastern grocers.
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