TODAY’S RECIPE: Sticky pistachio chicken with jewelled bulgur salad

FAMILY favourite. SERVES 4.

Ingredients

8 chicken thighs, skin on (about 1kg) 150g bulgur wheat 2 tbsp honey ½ tbsp olive oil 1 tsp fish sauce 50g pistachios, chopped 100g dried apricots, chopped 125g pack pomegranate seeds

Method

1 small pack parsley, roughly chopped ½ small pack chives, chopped

1 Heat oven to 200c/180c fan/gas 6. Put the chicken thighs in a roasting tin, skin-side up, season and roast for 40 minutes. Meanwhile, pour bulgur wheat into a saucepan and cover with cold water. Boil, cover and simmer following pack instructions.

2 Combine 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 ten minutes more.

3 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 in the parsley and chives and check the seasoning before serving with the chicken thighs. n

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