Ras el hanout spice mix
A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity
Chicken & pomegranate bulgur pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- a little oil
- 8 chicken thighfillets, skin and bones removed, each cut into 2-3 pieces
- 2 tbsp ras-el-hanoutor Moroccan tagine spice mix
- 500ml hot chicken stock
- 350g bulgur wheat
- 2 x 100g tubs pomegranateseeds
- bunch mintchopped, plus a few leaves to serve
Nutrition: per serving
- kcal488low
- fat8glow
- saturates1g
- carbs71g
- sugars8g
- fibre1g
- protein32g
- salt0.5g
Method
step 1
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.
step 2
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.
step 3
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.
step 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.
