Chicken is that go to staple that just hits the spot and take any flavour, here’s an nice easy one that ticks those boxes.

Serves 2

• 4 Boneless Skin on Chicken Thighs
• For the marinade  
  • 1 tsp Lebanese 7 Spice
  • 1 tsp Garlic Powder
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 tsp Red Pepper Powder
  • Salt and Pepper
  • 3 tbsp Olive Oil
• 90g Bulgur Wheat
• 180ml Water
• 1 Chicken Stock Cube
• 2 Spring Onions
• 1 Red chilli

Start off by mixing the marinade ingredients together, if you don’t have the Lebanese 7 spice, just leave it out, it will still work just as well. Once mixed, put the chicken and the marinade in a ziploc bag and leave for 15-20 minutes or even better overnight in the fridge.

Once marinated roast in the oven for 15-20 minutes at 200c. while the chicken cooks, dissolve the stock cube in the water and cook the bulgur in the resulting stock for 8-10 minutes, bring to the boil and then reduce to a simmer.  Finally chop the onion and finely dice the chilli.  Mix these into the bulgur once it’s cooked. Plate up and enjoy.

PG