Portly Cooks | Spiced Chicken Thighs with Bulgur Wheat

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.


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