Crispy Middle Eastern Spiced Chicken with Bulgar Wheat Recipe

Ingredients

2 boneless chicken legs
2 tbsp olive oil
Sea salt
Freshly ground pepper
1 tbsp baharat
150g bulgar wheat
225ml boiling water
1 red onion
2 vine tomatoes
½ cucumber
1 garlic clove
1 lemon
A handful of mint, leaves only
150g yogurt

Prep: 15 mins | Cook: 20 mins

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Method

1. Use a small, sharp knife to make a few 1cm-deep cuts in the flesh side of each chicken leg. Pop the chicken into a shallow dish and add 1 tbsp baharat, 1 tbsp olive oil and a good pinch of salt and pepper. Rub the oil and spices into the chicken and set aside to marinate.

2. Meanwhile, fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and pour in 225ml boiling water. Swirl with a fork, cover with a plate and set aside to soak for 15-20 mins. The bulgar will soak up the water and become tender.

3. Peel and finely chop the red onion. Dice the tomatoes. Finely dice 1 half of a cucumber. Slide the onion, tomatoes and cucumber into a mixing bowl. Peel and grate in the garlic. Grate in the lemon zest and squeeze in the juice from 1 half. Tear in the mint leaves. Add 1 tbsp olive oil and a pinch of salt and pepper and mix well.

4. Warm a large frying pan on a medium-high heat. When the pan is hot, add the chicken legs, skin-side down. Fry the chicken for 6-7 mins on each side, then set aside on a warm plate, loosely covered with foil, to rest for 5 mins.

5. Drain any excess water off the bulgar wheat, then divide it and the salad between 2 warm plates. Slice the chicken and arrange it on top. Serve with spoonfuls of the yogurt, and lemon wedges on the side for squeezing.