Moroccan-style Chicken with Bulgar Wheat
I can still remember the first time I had Moroccan food. I was in South Kensington with my cousin. I cannot remember what I had that night, but I do remember coming home and thinking: ‘wow! that was bloody fantastic!’
When my, now hubby, asked me out on our first date now nearly 10 years ago, I remember that Moroccan cuisine was on top of the list. I never thought I’d like fruit in a savoury dish, but it turns out that I love it! Here is my Moroccan inspired chicken dish. It is enough for two, plus some left-overs for lunch the next day…
- 6 chicken thighs, skin on and bone in
- 4 cloves of garlic, finely chopped
- 1 inch fresh ginger, finely chopped
- 2 tablespoons ground cumin
- 1 tablespoon rose harissa
- 1 parsnip, peeled, cored and cut into chunks
- 1 large carrot cut into chunks or 10 chantenay carrots, topped and tailed
- 1 large onion, quartered
- 1 courgette, cut into chunks
- 2 handfuls of bulgar wheat
- 1 vegetable or chicken stock pot
- 2 medjool dates, pitted and finely chopped
- 4 dried soft apricots, finely chopped
- 2 tablespoons pomegranate seeds
- 2 tablespoons pistachio nuts
- 2 tablespoons cashew nuts
- Take one tablespoon of the cumin and rub into the chicken. Place chicken in an oven proof dish and place into the oven at 200 degrees celsius for 15 minutes.
- Meanwhile, chop, dice, peel and core your veggies and mix with the remaining cumin and add the ginger, garlic and harissa. Mix with your hands until well-combined.
- After 15 minutes, take the chicken out of the oven and place the thighs on a plate. Tip the veggies into the roasting tray and add 50 ml water and season to taste. Arrange the veggies into nearly a single layer (if possible) and place the chicken back on top before returning to the oven for another 30 minutes.
- Place the bulgar wheat in a saucepan and cover with water (according to instructions). Tip the stock pot into the water and cook until bulgar wheat is cooked through and liquid has been absorbed.
- Once the bulgar wheat is cooked, stir in the dates and apricots ensuring an even spread of fruit throughout.
- Dish up by starting with a layer of bulgar wheat, followed by the roasted harissa veggies and finally some chicken. Scatter over the pomegranate seeds, pistachios and cashews before serving.
I am truly honoured to have been selected by Feedspot as one of the Top 30 African Food Blogs and Websites to follow in 2019. I’ve never thought that my little blog will be read by anyone, let alone make a list of some sort! Thank you to Anuj and his team for selecting my blog to be part of this!