Chicken & pomegranate bulgur pilaf
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Chicken & pomegranate bulgur pilaf

By Cassie Best

Spice up your chicken with a ras-al-hanout or Moroccan tagine spice mix then serve with good-for-you grains and light, fresh flavours

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 488
  • fat 8g
  • saturates 1g
  • carbs 71g
  • sugars 8g
  • fibre 1g
  • protein 32g
  • salt 0.5g

Ingredients

  • a little oil
  • 8 chicken thigh fillets, skin and bones removed, each cut into 2-3 pieces
  • 2 tbsp ras-el-hanout or Moroccan tagine spice mix
  • 500ml hot chicken stock
  • 350g bulghar wheat
  • 2 x 100g tubs pomegranate seeds
  • bunch mint, chopped, plus a few leaves to serve

Method

  1. Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.

  2. Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.

  3. Remove the lid, increase the heat to a medium simmer and add the bulghar wheat. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.

  4. When all the liquid has been absorbed and the bulghar wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.

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