Marinate chicken for as long as possible in Harrissa paste, olive oil, half the garlic and pickled lemons.
After marinating place in an oven proof dish and bake at 150°C for 1 hour.
While the chicken is baking cook the bulgar wheat and allow to cool.
Make a dressing for the tabbouleh by combining garlic, pomegranate molasses, spices, lemon juice and olive oil.
Chop the parsley and mint very finely, combine herbs, pomegranate seeds, tomatoes and bulgar wheat with the dressing.
Serve with the Harrissa chicken and a dollop of seasoned yogurt.
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