I found a recipe in a newspaper a few years ago that turned out to be a very popular family dinner. Only I keep having to tweek it. The original recipe was called “Chicken With Pomegranates and Walnuts”, however my husband is not keen on pomegranate seeds being scattered across his dinner – such a shame. In addition, my nephew cannot eat nuts. So this is the nut-free, pomegranate seed-free version of a tasty chicken dish that is so easy to make it feels like cheating. I do love easy dinner recipes!
- 1 onion, finely chopped
- 1 aubergine, cubed
- 3 tbsps of olive oil
- salt and freshly ground black pepper
- 200g bulgar wheat
- zest of 1 orange
- a large bunch of flat leaf parsley, chopped
- 250ml hot chicken stock
- 6-8 skin on, bone in, chicken thighs
- 3tbsp pomegranate molasses
The original recipe included 150g walnut pieces and fresh pomegranate seeds.
TIP FROM LADY A
Preheat the oven to 200°c/Gas mark 6.
There is so little preparation involved in this dish it is marvellously quick to assemble.
Once the vegetables have been chopped, this dish is so simple to put together with such delicious results.
Put the onion and aubergine into a bowl with the olive oil and toss to coat. Season with salt and pepper.
Add the bulgar wheat, orange zest and half of the chopped parsley.
Tip the bulgar wheat mixture into a roasting dish. The roasting dish should be big enough to hold as many chicken pieces as you are using in one single layer. Pour over the chicken stock.
Lay the chicken thighs over the top of the bulgar wheat, skin up. (If you are using walnuts, scatter the walnut pieces over the chicken and bulgar wheat at this point). Drizzle the pomegranate molasses over the chicken (the deep red syrup looks rather disturbing, but be assured it tastes delicious!)
Cover the roasting dish with foil and cook for thirty minutes (I cook it for a few minutes longer because I do get a little nervous about chicken cooking thoroughly, but that you may not find that necessary). Then remove the foil and allow to cook for a further thirty minutes.
By this time the chicken should have browned nicely and the bulgar wheat should be tender.
Serve the chicken garnished with the remaining chopped parsley. If you do like fresh pomegranate seeds, scatter these over the dish as a garnish.