Sticky Pistachio Chicken With Jewelled Bulgur Salad Recipes

STICKY PISTACHIO CHICKEN WITH JEWELLED BULGUR SALAD

Sticky pistachio chicken with jewelled bulgur salad image

The pistachio crust makes this chicken extra crunchy and pairs beautifully with the fruity salad - a vibrant lunch or dinner for four

Provided by Katie Marshall

Time 55m

Number Of Ingredients 10

Ingredients

8 chicken thighs , skin on (about 1kg)
150g bulgur 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

Steps:

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.
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 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.

Nutrition Facts : Calories 615 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 24 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

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