Pomegranate-Glazed Chicken Drumsticks with Pistachio Date Bulgur
Ingredients
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- 6 chicken drumsticks≈ $14.40
- 3 tbsp pomegranate molasses≈ $0.65
- 1 tbsp olive oil≈ $0.15
- 1 tsp cumin≈ $0.10
- 1 tsp garlic powder≈ $0.10
- 1/2 tsp ground cinnamon≈ $0.10
- 1 cup bulgur≈ $0.90
- 2 cups water≈ $1.00
- 1/4 cup shelled pistachios, roughly chopped≈ $0.50
- 4 dates, pitted and diced≈ $1.80
- 2 tbsp tahini≈ $1.00
- 1 tbsp lemon juice≈ $0.20
- Salt and black pepper to taste≈ $1.10
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a bowl, whisk together pomegranate molasses, olive oil, cumin, garlic powder, cinnamon, salt, and pepper.
- 3
Coat the chicken drumsticks thoroughly with the marinade, place on a lined baking sheet, and bake for 35-40 minutes until caramelized and internal temperature reaches 165°F.
- 4
Meanwhile, bring 2 cups of salted water to a boil, stir in the bulgur, reduce heat to low, cover, and simmer for 12 minutes until tender. Fluff with a fork.
- 5
Fold the chopped pistachios and diced dates into the warm bulgur.
- 6
Whisk tahini with lemon juice and 2 tablespoons of warm water until smooth and pourable.
- 7
Serve glazed drumsticks over the pistachio-date bulgur, drizzled with the lemon-tahini sauce.