- 6 skinless and boneless chicken thighs
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- 2 tbsp olive oil
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- 6 garlic cloves, skin on
- 200g bulgur wheat
- 1 courgette, peeled into ribbons
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- small pack parsley, roughly chopped
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- small pack dill, roughly chopped
For the dressing
- 100g crème fraîche or Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
Heat oven to 200C/180C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and the garlic, season well and bake for 35 mins until cooked through and browned a little.
Meanwhile, cook the bulgur wheat following pack instructions. Drain, tip in a bowl, pour in the rest of the oil to stop it sticking together, then set aside. Whisk the dressing ingredients with a splash of water (it should be runny enough to drizzle), and season to taste.
When the chicken is cooked, squeeze the garlic cloves out of their skins into the tin. Leave the chicken to cool a little, then shred with a fork. Add the bulgur wheat, courgette ribbons and herbs to the tin. Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.