SIMPLE storecupboard SUPPERS
Chicken & pomegranate bulgur pilaf
• Serves 4 • Prep 10 mins plus standing • Cook 40 mins
oil, for drizzling
8 boneless, skinless chicken thigh fillets, each cut into 2-3 pieces
2 tbsp ras el hanout or Moroccan tagine spice mix
500ml hot chicken stock
350g bulgur wheat bunch of mint, chopped, plus a few extra leaves to serve
200g pomegranate seeds
1 Heat a little oil in a large flameproof casserole dish. Season the chicken pieces and coat with half the spice mix. Brown well on all sides.
2 Add the remaining spice mix and cook for 1 min more. Pour over the stock, season and stir, then cover and reduce the heat to low-medium. Cook for 25 mins.
3 Remove the lid, increase the heat to a medium simmer and add the bulgur wheat. Cook for 10 mins, then cover, remove from the heat and leave to stand for 10 mins.
4 When all the liquid has been absorbed and the bulgur wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.
488 kcals, fat 8g, saturates 1g, carbs 71g, sugars 8g, fibre 1g, protein 32g,
