- Serving: 6
- Preparation: 30
- Cook time: 80
Ingredients
- 6 Chicken thighs
- 200 gr Bulgur wheat
- 250 ml Chicken stock
- 1 Bunch of flat leaf parsley-chopped
- 1 Aubergine
- 1 Onion
- 3 tbsp Olive oil
- Grated zest of 1 orange
- 150 gr Walnuts
- 2 Large cloves of garlic
- Seasoning
- Pomegranate seeds to garnish
- 200 Feta-crumbled. To decorate
- 3 tbsp pomegranate molasses (Use balsamic vinegar if you can’t find it)
Method
- Finely chop the onion and the garlic, cube the aubergine and place in a large bowl.
- Pour in the olive oil, season and stir to evenly coat all the ingredients.
- Next add the bulgur wheat, the grated orange zest and half of the chopped parsley,
give another good stir. - Take a large baking tray, tip in the bulgur wheat mix then pour in the hot stock.
- Rub seasoning into the chicken thighs ( bone in & skin on) and place in the baking tray on top of the bulgur wheat mix.
- Drizzle the pomegranate molasses over everything, sprinkle with chopped walnuts and cover with foil.
- Place in a preheated oven (200 degrees) and cook for 20 minutes. Turn the heat down to 180 degrees and cook for a further 20 minutes.
- Remove the foil, check the liquid level ( you may need to add a little extra water), stir around to check everything is cooking evenly and cook for around 40 minutes.
- Decorate with pomegranate seeds, crumbled feta and the rest of the chopped parsley.
Serve with green salad.
Please note:
The cooking time will vary according to the size of the chicken pieces you use. Once the chicken has browned, stick a fork into the flesh to check the juice run clear. Also turning the pieces over towards the end of the cooking time will give nice crispy skin on both sides.
