CHICKEN & POMEGRANATE BULGUR PILAF

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken & pomegranate bulgur pilaf image

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

Provided by Cassie Best

Categories     Main course

Time 45m

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 488 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

There are no comments yet!