- 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.…
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 bulghar 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 bulghar wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.