- 8 chicken thighs, skin on (about 1kg)
- 150g bulghar wheat
- 2 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 50g pistachios, chopped
- 100g dried apricots, chopped
- 125g pack pomegranate seeds
- 1 small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ small pack chives, chopped
Heat oven to 200C/ 180C fan/gas 6. Put the chicken thighs in a roasting tin, skin-side up, season and cook for 40 mins. Meanwhile, pour the bulghar wheat into a saucepan and cover with cold water. Bring to the boil, then cover and simmer following pack instructions.
Combine the honey, olive oil and fish sauce in a small bowl. Remove the chicken from the oven, brush with the honey mixture, then sprinkle with the pistachios. Cook in the oven for 10 mins more.
Drain the bulghar wheat and tip into a bowl with the apricots. Allow to cool slightly before adding the pomegranate seeds. When the chicken is cooked through, add the juices to the bulghar wheat. Stir the parsley and chives into the salad and check the seasoning before serving with the chicken thighs.