Events and Celebrations

Chicken and Chermoula Pilaff

cook 30 mins
  • 4 tablespoons olive oil
  • finely grated rind and juice of 1 lemon
  • 2 teaspoons ground cumin
  • large handful of fresh coriander, chopped
  • large handful of parsley, chopped
  • 6 small chicken breasts, thickly sliced
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 300 g (10 oz) bulgar wheat
  • 500 ml (17 fl oz) hot chicken stock
  • 1 tablespoon pomegranate molasses
  • seeds from 1 pomegranate
  • salt and pepper
  • Mix together 2 tablespoons olive oil with half the grated lemon rind and juice, 1 teaspoon cumin, and a little coriander and parsley. Rub all over the chicken and leave to marinate for 5–10 minutes.
  • Heat 1 tablespoon oil in a large pan. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the remaining cumin, then stir in the bulgar wheat and cook for 1 minute. Pour over the stock, cover and leave to simmer for 15 minutes or until all the liquid has been absorbed.
  • Meanwhile, heat a small frying pan and toast the walnuts for 3–5 minutes, then remove from the pan and set aside. Heat a griddle pan until smoking, add the chicken and cook for 3–5 minutes on each side until charred and cooked through. Mix together the remaining oil, the pomegranate molasses and the remaining lemon juice and rind. Toss through the bulgar wheat along with the chicken, pomegranate seeds and the remaining herbs.
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