INGREDIENTS:
Makes 1 x 700ml/25fl oz jar
Keeps: 3–4 days
- 2 boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 chilli (chile), deseeded if desired and finely sliced
- 1 garlic clove, finely sliced
- 75g/2¾oz/scant ½ cup bulgur wheat
- 250ml/9fl oz/generous 1 cup vegetable stock
- 1 tbsp olive oil
- 1 courgette (zucchini), diced
- ½ red onion, diced
- small handful of flat-leaf parsley
- salt and freshly ground black pepper
METHOD:
This is my absolute go to when it comes to quick chicken dinners. The super-easy marinade makes the chicken so lovely and tender – it’s a total winner and I use it for everything, such as stir-fries, soups, salads and, of course, this awesome filling bulgur wheat jar. Bulgur wheat takes on flavour very well, so add any vegetables you particularly like to bulk it outbut don’t forget those roasting juices, as they make all the difference.
- Pop the chicken thighs, soy sauce, honey, chilli and garlic in a bowl, cover with clingfilm (plastic wrap) and leave to marinate in the refrigerator for as long as you can – overnight is ideal
- To make the bulgur wheat side, put the bulgur wheat and stock into a pan and bring to a simmer, then cover with a lid and cook for 12–15 minutes until the bulgur is soft and cooked through. Drain if there is any excess stock and set aside.
- In the same pan, heat the olive oil, then add the courgette and onion and gently soften for 2 minutes. Add the bulgur wheat and fold through, adding salt and pepper as you wish. Remove from the heat and leave to cool.
- When the bulgur wheat mixture is cool, mix through the parsley, then place in the bottom of your jar.
- If you would like to bake the chicken, preheat the oven to 180°C/350°F/Gas mark 4 or preheat the grill (broiler). Grill (broil) the thighs for about 10 minutes, turning once, or bake for 25 minutes, or until the juices run clear. The honey will seem like it’s burning but this caramelisation tastes delicious once they are done so don’t panic. Shred the chicken thighs over the bulgur wheat in the jar and pour in any cooking juices for an added boost of flavour.
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