The BBC Good Food logo
Chicken & pomegranate bulgur pilaf

Chicken & pomegranate bulgur pilaf

A star rating of 4.8 out of 5.20 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • 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.

Recipe from Good Food magazine, August 2013

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.20 ratings

Sponsored content