Chicken & pomegranate bulgur pilaf

Chicken & pomegranate bulgur pilaf

  • Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
Nutrition: per serving
low inkcal488
low infat8g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 3

    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.

  • STEP 4

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

Goes well with

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    Rating: 5 out of 5.18 ratings
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