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