Pomegranate and Chicken Bulgur Wheat

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!

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!

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.

Pomegranate and Chicken Bulgur Wheat

Harriet Young

March 6, 2024

A simple one pot dinner that’s packed full of flavour

5

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Total Time 35 minutes mins

Course Main Course

Servings 4 people

Ingredients

  

1x2x3x

• 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!

Keyword bulghur wheat, chicken, one pot, pomegranate

Tried this recipe?Let us know how it was!

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