Description
A delightful recipe featuring sticky pistachio-glazed chicken thighs paired with a vibrant jewelled bulgur salad packed with pomegranate, apricots, and fresh herbs, blending sweet and savory flavors for a wholesome and colorful meal.
Ingredients
Scale
Chicken
- 8 chicken thighs, skin on (about 1kg)
- 2 tbsp honey
- ½ tbsp olive oil
- 1 tsp fish sauce
- 50g pistachios, chopped
Bulgur Salad
- 150g bulghar wheat
- 100g dried apricots, chopped
- 125g pack pomegranate seeds
- 1 small pack parsley, roughly chopped
- ½ small pack chives, chopped
Instructions
- Prepare and roast the chicken: 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 to develop a crispy skin and cook through.
- Cook the bulgur wheat: While the chicken roasts, pour the bulgur wheat into a saucepan and cover with cold water. Bring it to a boil, then cover and simmer according to the package instructions until tender.
- Make the sticky glaze and finish chicken: In a small bowl, combine the honey, olive oil, and fish sauce. After the initial 40 minutes of roasting, remove the chicken from the oven, brush it generously with the honey mixture, then sprinkle the chopped pistachios over the top. Return to the oven and cook for an additional 10 minutes to set the glaze.
- Prepare the bulgur salad: Drain the cooked bulgur wheat and transfer it into a bowl. Add the chopped dried apricots and allow the mixture to cool slightly. Stir in the pomegranate seeds, then add the fresh parsley and chives, mixing well.
- Combine chicken juices and season salad: Once the chicken is fully cooked, pour the roasting juices over the bulgur salad and stir to combine. Taste and adjust seasoning if necessary.
- Serve: Plate the sticky pistachio chicken thighs alongside generous servings of the jewelled bulgur salad for a colorful, flavorful meal.
Notes
- For extra crispiness, you can broil the chicken skin for 1-2 minutes at the end of cooking, but watch carefully to prevent burning.
- Feel free to substitute bulgur with quinoa or couscous for variation.
- If fish sauce is unavailable, a small amount of soy sauce or tamari can be used as an alternative.
- Chopped fresh mint can be added to the bulgur salad for a fresher herbaceous note.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Keywords: sticky pistachio chicken, jewelled bulgur salad, roasted chicken thighs, bulgur salad with pomegranate, honey glazed chicken, Middle Eastern chicken recipe, pistachio chicken
