Pomegranate and Chicken Bulgur Wheat
Save This RecipeA simple one pot dinner that's packed full of flavour
Ingredients
- 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!