Chicken & pomegranate bulghar pilaf

Chicken & pomegranate bulghar pilaf

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(6 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
Spice up your chicken with a ras-al-hanout or Moroccan tagine spice mix then serve with good-for-you grains and light, fresh flavours

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal488
  • fat8g
  • saturates1g
  • carbs71g
  • sugars8g
  • fibre1g
  • protein32g
  • salt0.5g
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  • 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 bulghar wheat
  • 2 x 100g tubs pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • bunch mint, chopped, plus a few leaves to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. 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.

  2. 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.

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

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

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Comments (3)

wendycook1's picture

I'm making this yet again tonight, absolutely delicious and I dont change a thing.

kapatu's picture

Lovely recipe!! I did add onions and a green chillie before frying the chicken and added some tomatoes before the grains. We loved it!! Will do again with different tweaks!

BrightonSuz's picture

This is absolutely delicious as it is and I've made it a few times. It's really versatile - I often fry an onion with the chicken, and add chopped, dried apricots to the bulghar while it's simmering for added fruitiness. As well as the pomegranate and mint, I sprinkle over loads of toasted almond slivers. Delicious cold the next day in a lunchbox.

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