Name: Sticky Pistachio Chicken with Jewelled Bulgur Salad Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 8 chicken thighs, skin on (about 1kg); 2 tbsp honey; ½ tbsp olive oil; 1 tsp fish sauce; 50g pistachios, chopped; 150g bulghar wheat; 100g dried apricots, chopped; 125g pack pomegranate seeds; 1 small pack parsley, roughly chopped; ½ small pack chives, chopped

Introduction

This sticky pistachio chicken paired with a jewelled bulgur salad is a vibrant and flavorful meal perfect for any night of the week. Tender chicken thighs are glazed with a sweet and savory honey sauce, while the bulgur salad bursts with pomegranate seeds and dried apricots for a refreshing contrast.

The image shows two white plates on a white marbled surface. The top plate is filled with colorful couscous salad made of small grains mixed with bright green herbs, orange chunks, and red pomegranate seeds scattered evenly throughout. Two silver spoons rest on the edge of the plate, with some couscous grains spilled nearby. Below it, the other white plate holds seven pieces of golden-brown roasted chicken topped with crushed green pistachios, arranged in two rows. To the side is a small blue bowl filled with red pomegranate seeds, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Place the chicken thighs skin-side up in a roasting tin, season them well, and roast for 40 minutes.

Step 2: While the chicken cooks, pour the bulgur wheat into a saucepan and cover with cold water. Bring to the boil, then cover and simmer according to the package instructions until tender.

Step 3: In a small bowl, combine the honey, olive oil, and fish sauce to create the glaze.

Step 4: Remove the chicken from the oven and brush it generously with the honey mixture. Sprinkle the chopped pistachios over the chicken, then return it to the oven for another 10 minutes to finish cooking and caramelize.

Step 5: Drain the bulgur wheat and transfer it to a bowl. Add the chopped dried apricots and allow it to cool slightly.

Step 6: Once the bulgur has cooled a bit, stir in the pomegranate seeds. When the chicken is fully cooked, pour the pan juices over the bulgur mixture.

Step 7: Mix in the chopped parsley and chives, taste, and adjust seasoning if needed. Serve the chicken thighs alongside the jewelled bulgur salad.

Tips & Variations

For extra crunch, toast the pistachios lightly before sprinkling over the chicken.

Try swapping fish sauce for soy sauce if you prefer a milder umami flavor.

Add a squeeze of lemon juice to the bulgur salad for a brighter finish.

If you don’t have bulgur wheat, couscous or quinoa can be good substitutes.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind they may cook faster and can dry out more easily. Adjust cooking time accordingly and consider reducing oven time after glazing.

Is this recipe suitable for meal prep?

Absolutely! This dish stores well and the flavors develop nicely after a day, making it a great option for preparing in advance.