Fast Recipes

Sour chicken with kisir

Australian Gourmet Traveller fast Turkish recipe for sour chicken with kisir.

By Lisa Featherby
  • Serves 4
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Sour chicken with kisir
Kisir is a wonderful Turkish salad that is similar to tabbouleh. It can be served with fish, meat or poultry.


  • 1 tbsp olive oil
  • 4 chicken marylands, halved
  • 60 ml (¼ cup) pomegranate molasses (see note)
  • 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


  • 1
    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.
  • 2
    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.


Pomegranate molasses is available from select delicatessens and Middle Eastern grocers.

  • Author: Lisa Featherby