Step 1

Heat the oven to 200°C. Thinly slice the parsley stems and set aside. Reserve the leaves for later.

Step 2

Combine the pul biber, half the tomato purée, the juice of a lemon, thinly sliced parsley stems, and half the yoghurt in a large bowl. Add the chicken, mix well so that it’s all coated, then transfer the marinated chicken to a greased baking tray. Roast for 15-25 mins until cooked through, then remove.

Step 3

Switch the grill to high and grill the chicken until starting to char. Flip and continue cooking until the chicken is charred in places on both sides.

Step 4

Meanwhile, pour the water and olive oil into a saucepan. Add the remaining tomato purée and two-thirds of the pomegranate molasses, season with salt and bring the mixture to a boil. Once boiling, tip the bulgur wheat in, let it come back to the boil, then cover and turn the heat down to low. Cook for 10 mins until the bulgur has absorbed the water. Once absorbed, use a fork to fluff it up. Taste and season with the juice of a lemon and more salt, if needed.

Step 5

Pick the mint leaves and thinly slice one-third of it. Transfer the sliced mint to a bowl along with the remaining yoghurt, the zest of half a lemon and a squeeze of juice. Mix well and season with salt and pepper. Set aside.

Step 6

Toss the parsley leaves and remaining mint leaves with the pomegranate seeds and a drizzle of olive oil. Before serving, add the remaining pomegranate molasses and toss.

Step 7

Divide the bulgur between serving plates. Top with the chicken skewers and pomegranate salad. Finish with a drizzle of minty yoghurt.