- 6 skinless and boneless chicken thighs
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 garlic cloves, skin on
- 200g bulgur wheat
- 1 courgette, peeled into ribbons
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 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.