Chicken & pomegranate bulgur pilaf

alternative grains budget recipes chicken recipes good 4 you iron moroccan

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Ingredients

a little oil

8 chicken thigh fillets, skin and bones removed, each cut into 2-3 pieces

2 tbsp ras-el-hanout or Moroccan tagine spice mix

500ml hot chicken stock

350g bulgur wheat

2 x 100g tubs pomegranate seeds

bunch mint , chopped, plus a few leaves to serve

Method

Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.

Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.

Remove the lid, increase the heat to a medium simmer and add the bulgur wheat. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.

When all the liquid has been absorbed and the bulgur wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.