CHICKEN & POMEGRANATE BULGUR PILAF

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

Time 45m

Number Of Ingredients 7

Ingredients

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