One Pot Bulgur Wheat and Chicken With Pomegranate
A simple one pot dinner that's packed full of flavour. Chicken thighs are fried with ras-el-hanout before being simmered with chicken stock and bulgur wheat, finished with pomegranate seeds and mint for a seriously delicious dinner.
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Ingredients
- 600 grams chicken thighs skinless and boneless
- 1 tablespoon ras-el-hanout
- 1 tablespoon olive oil
- 500 ml chicken stock
- 400 grams bulgur wheat
- 200 grams pomegranate seeds
- 1 tablespoon fresh mint chopped
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!
Video
Nutrition Facts
One Pot Bulgur Wheat and Chicken With Pomegranate
Amount per Serving
Calories
793
% Daily Value*
Fat
32
g
49
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
14
g
Cholesterol
151
mg
50
%
Sodium
316
mg
14
%
Potassium
992
mg
28
%
Carbohydrates
91
g
30
%
Fiber
21
g
88
%
Sugar
9
g
10
%
Protein
41
g
82
%
Vitamin A
204
IU
4
%
Vitamin C
6
mg
7
%
Calcium
79
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Leftovers can be kept in the fridge for up to 1 week. Do not freeze.
