Chicken & bulgur wheat pilaf

Name: Chicken & bulgur wheat pilaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 onions, sliced; ½ white cabbage (about 400g), cut into thin wedges; 3 clove/s garlic, crushed; 1 tbsp olive oil plus extra for drizzling; 1 unwaxed lemon; 4 Essential Slower Reared British Chicken Legs; 450 ml chicken stock; 1 tbsp rose harissa; 250 g bulgur wheat, rinsed; 150 g pitted green olives; 1 handful/s flat leaf parsley or coriander, roughly chopped, to serve

A deliciously simple one-pan chicken dish. Any leftovers will reheat well the next day.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 onions, sliced
½ white cabbage (about 400g), cut into thin wedges
3 clove/s garlic, crushed
1 tbsp olive oil plus extra for drizzling
1 unwaxed lemon
4 Essential Slower Reared British Chicken Legs
450ml chicken stock
1 tbsp rose harissa
250g bulgur wheat, rinsed
150g pitted green olives
1 handful/s flat leaf parsley or coriander, roughly chopped, to serve

Preheat the oven to 220°C, gas mark 7. In a large roasting tin, toss together the onions, cabbage, garlic and oil, then season. Slice half of the lemon and add this too. Put the chicken legs on top, season and drizzle the skin with a little more oil. Roast for 20 minutes. Meanwhile, in a pan or the microwave, heat the chicken stock and stir in the harissa.
Take the tin out of the oven, then lift out the chicken and most of the cabbage. Stir the bulgur wheat and olives into the tin, then place the chicken and cabbage back on top. Pour over the hot harissa stock and season. Roast for a final 25-30 minutes, until the chicken is cooked through, no pink meat remains and the juices run clear. Squeeze over the juice of the remaining half lemon, then serve scattered with the fresh parsley or coriander.

Typical values per serving when made using specific products in recipe