Ras-el-hanout chicken baked with bulghur wheat
In a few months, we are leaving Spain and moving to Malaysia. It’s a big move obviously – it’s going to be even further away from friends and family, starting a new job, learning a new language… definitely a big step!
Another reason why it is a big step is because it involves clearing out my kitchen. I have a LOT of stuff to eat up, and over the next few months there are going to be a fair few posts along the theme of, “I had this in my cupboard and it needed eating…” Today’s star “using up” ingredients are bulghur wheat and ras-el-hanout. I haven’t cooked with bulghur wheat in a long time, we mainly have it in for when my boyfriend wants to make tabbouleh. However, now it needs Using Up. I bought the ras-el-hanout in a gorgeous little spice shop in Granada, and this is the first time I have used it.
Ingredients (serves 2)
– 120g bulghur wheat
– 2 chicken breasts
– 2 teaspoons ras-el-hanout spice mix
– 260g jar of roasted whole red peppers, drained and chopped
– 75g jar of sweetcorn, drained
– 2 tablespoons fresh parsley, chopped
– 400ml chicken stock
– 2 tablespoons tomato puree
1. Preheat the oven to 180°C.
2. Sprinkle the ras-el-hanout over both sides of the chicken breasts and rub in. Heat oil or butter in a frying pan and sear the meat on both sides.
3. Mix together the bulghur, peppers and sweetcorn in a casserole dish or Dutch oven. Pour over the stock, tomato puree and some seasoning and stir together.
4. Sit the chicken on top. Bake for 20 minutes until the bulghur wheat has absorbed most of the stock and the chicken is cooked through.
5. Serve scattered with the chopped parsley.
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