Griddled yogurt-marinated chicken with bulgur wheat and sour cherries
Overview
Prep time
25 mins
Cook time
25 mins
Serves
6
Ingredients
For the chicken
8 chicken thigh fillets
300g Greek yogurt
¾ tsp ground cayenne
1¼ tsp ground cumin
2 garlic cloves, grated to a purée
2 tbsp olive oil
finely grated zest of 1 lemon and juice of ½
For the bulgur
70g dried sour cherries
about 100ml fresh apple juice, or as needed
200g bulgur wheat
250ml stock, or boiling water
70g pistachios, toasted and roughly chopped (keep them chunky)
2 spring onions, finely chopped
20g flat-leaf parsley, leaves picked and chopped
20g mint, leaves picked and chopped
1 tbsp pomegranate molasses
1 tbsp honey
juice of ½ lemon
1 tsp ground cinnamon
1 tsp ground cumin
2 tbsp extra-virgin olive oil
Method
Step
Put 8 chicken thigh fillets on one side of a large sheet of baking parchment. Fold the other side of the parchment over the top.
Step
Bash the chicken pieces with a rolling pin until they are of an even thickness.
Step
In a large dish or bowl, mix together 300g Greek yogurt, ¾ tsp ground cayenne, 1¼ tsp ground cumin, 2 garlic cloves grated to a purée, 2 tbsp olive oil, and the finely grated zest of 1 lemon and juice of ½.
Step
Add the meat to the bowl, turning it over to coat fully.
Step
Season, cover with cling film and put it in the fridge to chill. Leave the chicken to marinate for anything from 2 hours to overnight.
Step
Put 70g dried sour cherries into a small saucepan and add enough fresh apple juice (about 100ml) to cover.
Step
Bring it to the boil then pull off the heat and leave the cherries to plump up for 20 minutes.
Step
Meanwhile, put 200g bulgur wheat and ¼ tsp salt in a medium bowl and pour over 250ml stock or boiling water.
Step
Cover the bowl with cling film and leave for about 20 minutes.
Step
Remove the cling film and, using a fork, fluff up the wheat to separate the grains. Season.
Step
Add the sour cherries with their juice, 70g toasted and roughly chopped pistachios, 2 finely chopped spring onions and 20g each of chopped flat-leaf parsley and mint, then toss to mix.
Step
Put the 1 tbsp pomegranate molasses, 1 tbsp honey, juice of ½ lemon, 1 tsp each of ground cinnamon and ground cumin and 2 tbsp extra-virgin olive oil into a small jug and whisk everything together.
Step
Pour this on to the grain salad and mix well. Cover. It will be served at room temperature.
Step
Put an ovenproof dish into the oven at a low heat (160C/150C fan/gas mark 3 is fine).
Step
Heat a griddle pan until very hot – if you sprinkle on some water it should sizzle.
Step
Shake the excess marinade off each piece of chicken and cook them on the dry griddle pan, cooking as many as you can at one time and putting the pieces into the dish in the oven as soon as they're ready (about 5 minuted on each side – they must be cooked through).
Step
Arrange the chicken on a warmed platter and serve with the bulgur.
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