Moroccan Chicken & Bulgur Wheat Pilaf
Devour a taste of the Middle East with this one pot meal ideal for a mid week meal or meal prep
Calories: 482kcal Protein: 36g
Total Fat: 12g Carbs: 53g
Servings Prep Time Cook Time
4People 10Minutes 40Minutes
Servings Prep Time
4People 10Minutes
Cook Time
40Minutes
Ingredients
  • 600 g Boneless skinless chicken thighs
  • 250 g Bulgur wheat Sub for couscous if preferred
  • 160 g Frozen diced onions
  • 100 g Pomegranate seeds
  • 500 ml Chicken stock
  • 2 tablespoons Ras El Hanout Moroccan spice mix
  • 12-16 leaves Fresh mint
Servings: People
Units:
Ingredients
  • 600 g Boneless skinless chicken thighs
  • 250 g Bulgur wheat Sub for couscous if preferred
  • 160 g Frozen diced onions
  • 100 g Pomegranate seeds
  • 500 ml Chicken stock
  • 2 tablespoons Ras El Hanout Moroccan spice mix
  • 12-16 leaves Fresh mint
Servings: People
Units:
Instructions
  1. Dice chicken into bite sized chunks. Heat a lidded saucepan on a medium heat & add onions (with oil/cooking spray if needed) until softened, stir through ras el hanout spice mix & add chicken & brown for 2 mins
  2. Pour stock in & simmer for 20 mins covered on a low heat
  3. Stir through bulgur wheat / couscous & cook covered for a further 10 minutes
  4. Leave off the heat but covered until all stock has been absorbed, stir through or top with pomegranate seeds & fresh mint
  5. Want to know how to feed and train your own body to get real, sustainable results? Then scroll down to sign up to the Online Transform Plan!
Share Now: