One-pan roasted chicken thighs with peppers, courgette and tomatoes, finished with bulgur wheat cooked in stock.
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| prepPreheat oven to 200°C / 390°F | ||||||
| 1 red onion, roughly chopped | Tip vegetables into tin, score chicken skin, add to tin | Spoon marinade over chicken & vegetables, roast 200°C / 390°F, 30 min | Remove chicken, add bulgur & stock, stir with vegetables | Return chicken to tin, roast 15 min | Stir bulgur after 10 min, add pine nuts, add liquid if needed | Serve with parsley sprinkled on top |
| 1 green pepper, roughly chopped | ||||||
| 1 red pepper, roughly chopped | ||||||
| 1 courgette, diced | ||||||
| 200 g vine or cherry tomatoes | ||||||
| 500 g 2 oz chicken thighs, skin-on, bone-in | ||||||
| 50 g sun-dried tomato paste | Whisk marinade, season with salt & pepper | |||||
| 1 tbsp dried oregano | ||||||
| 1 tsp sweet smoked paprika | ||||||
| 1 tsp garlic granules | ||||||
| 1 tbsp lemon juice | ||||||
| 1 tbsp honey | ||||||
| ½ tbsp olive oil | ||||||
| sea salt and freshly ground black pepper | ||||||
| 250 g dried bulgur wheat | ||||||
| 400 ml vegetable or chicken stock | ||||||
| 2 tbsp pine nuts | ||||||
| 10 g fresh flatleaf parsley, roughly chopped | ||||||
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