8 Rangitikei free range chicken thighs (bone in, skin on)
4 tablespoons pomegranate molasses
3 cloves garlic, finely chopped
2 tablespoons olive oil
1 teaspoon ground paprika
1 teaspoon Dijon mustard
3/4 cup bulghur wheat
2 medium sized tomatoes, diced
3 spring onions, finely sliced
1/3 cup mint leaves, roughly torn
1/4 cup chopped flat leaf parsley
1/3 cup pistachio nuts, lightly toasted
1 teaspoon ground allspice
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
extra pomegranate molasses for drizzling
Place the chicken in a resealable plastic bag (or shallow bowl), add pomegranate molasses, garlic, olive oil, paprika, mustard and season with salt and freshly ground black pepper.
Refrigerate for at least an hour but up to 12 hours before cooking.
Preheat the oven to 180 C.
Arrange the chicken in a single layer in a baking dish, cook for 45 minutes or until chicken is glossy brown and well cooked (If the sugars start to burn in the dish then add a little water).
Meanwhile rinse the bulghur wheat in cold water and then place in a bowl, cover with cold water and leave to soak for 10 minutes before draining, patting dry with paper towels and fluffing with a fork.
Place the drained wheat in a large bowl and toss with tomatoes, mint, parsley, pistachios and allspice. Season with salt and freshly ground black pepper and drizzle with combined olive oil and lemon juice.
Arrange the tabbouleh on a platter and top with chicken pieces. Drizzle with a little pomegranate molasses and serve.