Sticky Pistachio Chicken With Jewelled Bulgur Salad Recipes

Steps:

• Heat oven to 200C/ 180C fan/gas 6. Put the chicken thighs in a roasting tin, skin-side up, season and cook for 40 mins. Meanwhile, pour the bulgur wheat into a saucepan and cover with cold water. Bring to the boil, then cover and simmer following pack instructions.
• Combine the honey, olive oil and fish sauce in a small bowl. Remove the chicken from the oven, brush with the honey mixture, then sprinkle with the pistachios. Cook in the oven for 10 mins more.
• Drain the bulgur wheat and tip into a bowl with the apricots. Allow to cool slightly before adding the pomegranate seeds. When the chicken is cooked through, add the juices to the bulgur wheat. Stir the parsley and chives into the salad and check the seasoning before serving with the chicken thighs.

Steps:

• In a medium bowl, combine bulgur, bell pepper, scallions, pineapple with juice, chicken, and oil. Stir in 1/3 cup boiling water. Cover with plastic wrap, and refrigerate overnight.
• Remove from refrigerator, add lime juice, and toss to combine. Season with salt and pepper; transfer to an airtight container. Refrigerate until ready to serve.