Chicken with Watercress and Bulgar Wheat

This simple dish offers a chorus of freshness, flavour and texture as spiced chicken, crunchy nuts, and sweet, tangy cherries sing out from the plate

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes to 30 minutes
  • Total time: 35 minutes to 45 minutes 45 minutes

Serves: 4


  • 4 chicken breasts, skinless
  • 2 garlic cloves, crushed
  • ½ tsp cumin seeds
  • ½ tsp caraway seeds
  • 1 tsp coriander seeds, lightly crushed
  • 4 tbsp extra virgin olive oil
  • 150g bulgar wheat
  • 75g dried cherries
  • 50g watercress, chopped
  • 25g marcona almonds, toasted
  • 25g pistachios, shelled
  • ½ unwaxed lemon, juice and grated zest


  1. Put the chicken breasts in a mixing bowl and toss with the garlic, spices and 1 tbsp extra virgin olive oil until coated. Set aside to marinate.
  2. Meanwhile, put the bulgar wheat in a saucepan with 750ml boiling water and simmer for 12–15 minutes until tender. Drain and tip into a mixing bowl. Stir in the remaining ingredients along with the remaining oil, then season.
  3. Place a frying pan over a high heat and add the chicken, then turn the heat to medium. Cook for 6–7 minutes each side until the juices run clear. Rest for a couple of minutes, then slice and arrange on top of the bulgar wheat.