This is a ridiculously simple one dish pomegranate and chicken bulgur wheat 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 – or just relax for a bit, you deserve it!
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Bulgur wheat is one of those fabulous grains that just sucks up all the flavour that you put in, making it a perfect vehicle for this dish. It’s also really easy to cook, very difficult to get wrong.
You’ll be surprised about the amount of flavour that comes from just a few ingredients here – the key is plenty of ras-el-hanout!
Pomegranate and Chicken Bulgur Wheat – The Ingredients
Here’s what you’ll need in this simple one pot recipe:
- Chicken thighs – you’ll want skinless and boneless ones. Although you CAN switch for chicken breast, I wouldn’t recommend it – chicken breast has a tendency to go tough when cooked like this.
- Ras el hanout – this moroccan spice mix is the ABSOLUTE KEY to this recipe and the amount I’ve put in the recipe is a minimum – you can use more if you want to! Ras el hanout is a mix of many spices including turmeric, cinnamon, ginger, rose and chilli and it is incredible in this recipe. Don’t switch it out – try and get hold of some. All supermarkets sell it.
- Chicken stock – you can sub with 500ml water and one chicken stock cube.
- Bulgur wheat – the key ingredient! Bulgur wheat is a form of cracked wheat and it’s really great – it has plenty of protein and B vitamins.
- Pomegranate – pomegranate seeds add a pop of acidity and brightness to the dish. You can buy a whole pomegranate and remove the seeds yourself, but as far as I’m concerned, life is far too short for that. I buy the prepared packs of seeds.
- Fresh mint – very necessary in this dish. Don’t omit if you can help it!
Cooking Tips
Everyone I give this recipe to is surprised about just how easy it is to get all that flavour. You’ll find it very easy, too! Here are my tips:
- Make sure the chicken thighs are nicely coated in the ras el hanout before putting in the pan. This is where your flavour is going to come from.
- When frying the chicken, watch the heat. The ras el hanout can take a fair bit of heat cooked like this, but you don’t want it to burn – it will become bitter.
- Measure out the water and the bulgur wheat carefully. Cooked like this, you should have the perfect amount of water to cook the bulgur wheat.
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Pomegranate and Chicken Bulgur Wheat
Save This RecipeIngredients
- 600 g skinned and boned chicken thighs
- 1 tbsp ras-el-hanout
- 1 tbsp olive oil
- 500 ml chicken stock
- 400 g bulgur wheat
- 200 g pomegranate seeds
- 1 tbsp chopped fresh mint
Instructions
- 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.
- Add the chicken stock, turn down the heat, put the lid on the pan and simmer for 20 minutes.
- Remove the lid, add the bulgur wheat and simmer for another 10 minutes. By this time, the liquid should have been absorbed. If not – leave for a little longer.
- Stir in the pomegranate seeds and chopped mint. Done!
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