Chicken and Pomegranate Bulghar Wheat


This is a ridiculously simple one dish recipe. It is full of beautiful, bright tagiine-type flavours but takes under 30 minutes to make. Perfect if you just want something to bubble away on the stove while you get on with other things – i.e. that second glass of wine!

We’re getting married in a couple of weeks (for anyone who hasn’t heard my increasing pitches of hysteria over the last few months) and this sort of recipe is perfect for when you know you need some healthy food but can’t, just can’t, stand at the oven for ages.

This will take 30 minutes to cook (less than 5 to prepare) and will serve 6.

Chicken and Pomegranate Bulghar Wheat

600g skinned and boned chicken thighs

1 tbsp ras-el-hanout (Moroccan spice blend available from most supermarkets now)

1 tbsp olive oil

500ml chicken stock

400g bulghar wheat

200g pomegranate seeds (you can either use the tubs of prepared ones, like I did, or remove the seeds from pomegranates yourself – this will significantly increase the preparation time though!)

1 tbsp chopped, fresh mint

1. Coat the chicken thighs with the ras-el-hanout. Heat the oil in a casserole dish over a medium-high heat and add the chicken. Fry until browned on all sides.

2. Add the chicken stock, turn down the heat, put the lid on the pan and simmer for 20 minutes.

3. Remove the lid, add the bulghar wheat and simmer for another 10 minutes. By this time, the liquid should have been absorbed. If not – leave for a little longer.

4. Stir in the pomegranate seeds and chopped mint. Done!

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