Chicken tagine with pomegranate tabbouleh

1. 1

   For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate.

2. 2

   Add the onion, garlic and ginger to the pan and gently fry for 2-3 minutes.

3. 3

   Add all the spices and cook for a minute, then return the chicken to the pan and stir well to coat.

4. 4

   Add the stock, chilli, tomatoes and honey and bring to the boil.

5. 5

   Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through.

6. 6

   Add the mint and coriander, then stir in the butter. Season, to taste, with salt and pepper.

7. 7

   For the pomegranate tabbouleh, drain the bulgur wheat well, pressing down lightly to ensure all the water is removed, then place into a large bowl.

8. 8

   Add all the other ingredients and mix well, then check the seasoning, adding salt and pepper to taste.

9. 9

   To serve, pile the tabbouleh onto plates and spoon a chicken thigh and some sauce alongside.

1 serving ≈ 533 g

Nutrition values are estimates. - means data is unavailable.