Rhubarb & pear crumble
This has a lovely crunchy topping that tastes like flapjack, perfect comfort food
Sticky pistachio chicken with jewelled bulgur salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 8 chicken thighsskin on (about 1kg)
- 150g bulgur wheat
- 2 tbsp honey
- ½ tbsp olive oil
- 1 tsp fish sauce
- 50g pistachioschopped
- 100g dried apricotschopped
- 125g pack pomegranate seeds
- 1 small pack parsleyroughly chopped
- ½ small pack chiveschopped
Nutrition: per serving
- kcal615
- fat28g
- saturates7g
- carbs47g
- sugars24g
- fibre13g
- protein36g
- salt0.5g
Method
step 1
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 bulgur wheat into a saucepan and cover with cold water. Bring to the boil, then cover and simmer following pack instructions.
step 2
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.
step 3
Drain the bulgur 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 bulgur wheat. Stir the parsley and chives into the salad and check the seasoning before serving with the chicken thighs.
