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
Notes
- Leftovers can be kept in the fridge for up to 1 week. Do not freeze.
