Sticky pistachio chicken with jewelled bulgur salad
The pistachio crust makes this chicken extra crunchy and pairs beautifully with the fruity salad – a vibrant lunch or dinner for four
- Serves 4
Nutrition per serving
- 8 chicken thighs, skin on (about 1kg)
- 150g bulghar wheat
- 2 tbsp honey
- ½ tbsp olive oil
- 1 tsp fish sauce
- 50g pistachios, chopped
- 100g dried apricots, chopped
- 125g pack pomegranate seeds
- 1 small pack parsley, roughly chopped
- ½ small pack chives, chopped
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 bulghar wheat into a saucepan and cover with cold water. Bring to the boil, then cover and simmer following pack instructions.
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.
Drain the bulghar 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 bulghar wheat. Stir the parsley and chives into the salad and check the seasoning before serving with the chicken thighs.