Sticky Pistachio Chicken With Jewelled Bulgur Salad Recipes

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STICKY PISTACHIO CHICKEN WITH JEWELLED BULGUR SALAD



Sticky pistachio chicken with jewelled bulgur salad image

The pistachio crust makes this chicken extra crunchy and pairs beautifully with the fruity salad - a vibrant lunch or dinner for four

Provided by Katie Marshall

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 10

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

Steps:

  • Heat oven to 200C/ 180C fan/gas 6. Put the chicken thighs in a roasting tin, skin-side up, season and cook for 40 mins. Meanwhile, pour the bulgur wheat into a saucepan and cover with cold water. Bring to the boil, then cover and simmer following pack instructions.
  • Combine the 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 10 mins more.
  • 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 the parsley and chives into the salad and check the seasoning before serving with the chicken thighs.

Nutrition Facts : Calories 615 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 24 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

EASY CHICKEN AND BULGUR SALAD



Easy Chicken and Bulgur Salad image

This light and healthy salad is easy to assemble and take to work.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1/2 cup raw bulgur wheat
1 small red bell pepper (ribs and seeds removed), finely chopped
2 scallions, thinly sliced
1 can (8 ounces) pineapple chunks packed in juice, cut into small pieces, juice reserved
8 ounces boneless, skinless cooked chicken or turkey breast, shredded
1 tablespoon olive oil
2 tablespoons fresh lime juice (from about 1 lime)
Coarse salt and ground pepper

Steps:

  • In a medium bowl, combine bulgur, bell pepper, scallions, pineapple with juice, chicken, and oil. Stir in 1/3 cup boiling water. Cover with plastic wrap, and refrigerate overnight.
  • Remove from refrigerator, add lime juice, and toss to combine. Season with salt and pepper; transfer to an airtight container. Refrigerate until ready to serve.

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