Chicken & pomegranate bulgur pilaf

• a little oil
• chicken thigh↗

  fillets, skin and bones removed, each cut into 2-3 pieces

• ras-el-hanout2 tbsp tbsp

  or Moroccan tagine spice mix

• hot chicken stock↗500ml ml
• bulgur wheat↗350g g
• pomegranate g

  seeds

• mint↗

  chopped, plus a few leaves to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.