Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Toss the chicken thighs with the vinegar and rock salt in a bowl, then remove and pat dry with kitchen paper
Step 2
Heat the olive oil in a pan and fry the cumin seeds. Once sizzling, add the cardamom, cinnamon, peppercorns and cloves. Stir for 1 minute. Add the onion and cook, stirring, until golden.
Step 3
Add the tomatoes, mixed spice and 1 tsp of salt. Cover and simmer on a low heat for 15 minutes, stirring regularly.
Step 4
Add the chicken and cook for 35 minutes more, until the chicken is cooked through, stirring every once in a while.
Step 5
Scoop the chicken thighs onto a non-stick tray. Add the raisins and bulgur wheat to the pan. The mixture should just cover the bulgur – if it doesn’t, add enough just-boiled water to do so. Bubble on a low heat for 15-20 minutes until the bulgur is tender.
Step 6
Meanwhile, grill the chicken under a medium heat for 10 minutes until the skin is golden.
Step 7
To serve, spoon the bulgur wheat onto a serving plate, top with the chicken, parsley, pomegranate seeds and sumac, if you like.
Your folders
olivetomato.com
30 minutes
Your folders
recipetineats.com
5.0
(16)
30 minutes
Your folders
baking-sense.com
Your folders
baking-sense.com
4.4
(14)
25 minutes
Your folders
acouplecooks.com
4.0
(44)
12 minutes
Your folders
bbc.co.uk
5.0
(5)
30 minutes
Your folders
zaatarandzaytoun.com
30 minutes
Your folders
themediterraneandish.com
5.0
(17)
12 minutes
Your folders
themediterraneandish.com
Your folders
taste.com.au
4.5
(7)
35 minutes
Your folders
thelemonbowl.com
4.8
(10)
55 minutes
Your folders
gourmetsleuth.com
Your folders
taste.com.au
5.0
(3)
Your folders
nestle-family.com
40 minutes
Your folders
arousingappetites.com
2 hours, 30 minutes
Your folders
bbc.co.uk
5.0
(3)
2 hours
Your folders
alphafoodie.com
5.0
(9)
60 minutes
Your folders
tasteofhome.com
5.0
(7)
30 minutes
Your folders
saveur.com