Baked Chicken & Bulghar Wheat (or is it bulgur or bulgar?!)

Really the spelling doesn’t matter now does it? The thing I want to share with you is the fact that you can bake it. Yes you can bake bulgur wheat!!! Baking it in a dish like this alongside chicken, onions and garlic means the flavour enhancement is huge.

This dish is for a day that you don’t really feel like cooking but are in need of something decent and comforting. There is only a tiny bit of prep to this and it then more or less looks after itself over the course of an hour which will give you time to do a few bits – like put the bins out and unload the dishwasher because the last few people who encountered the FULL to overflowing bins and dishwasher chose to ignore them, didn’t they?

I’ll show you a few pictures here first of how the dish came together and you’ll find the written ingredients list and method below them….

A packet of frozen veg, patiently defrosting for the first 30 mins of cooking time……..
Bulgar gets added AFTER chicken has cooked for 30 minutes first
This goes back in the oven for a further 30 minutes

You will need / Ingredients:
Chicken pieces – skin on – I used thighs
A little oil
2 onions
6 garlic cloves
1 tin chickpeas
Hot paprika
Tomato passata – 500g
Bulgar Wheat – 250g
Frozen Veg – 450g
Chicken Stock – 500ml – from cube is fine
1 lemon
1 tbsp chopped parsley
4 tbsp greek yoghurt
Half cucumber
Method:
Pre-heat the oven to 200C
Open the frozen veg onto a plate and leave to semi-defrost
Peel and chop the two onions into wedges, peel and slice each garlic clove in two
Arrange the chicken pieces in the base of large oven proof casserole dish
Place the onion, garlic and drained chickpeas in between the chicken pieces
Pour a little oil onto the chicken and pour the tomato passata in between the chicken pieces
Sprinkle hot paprika on top
Bake in the hot oven for 30 minutes
Prepare a raita (sauce/dressing) by combining the juice of 1 lemon, 1 tbsp chopped parsley, 4 tbsp greek yoghurt and half a cucumber cut into small cubes
After the chicken has cooked for 30 minutes remove from the oven and scatter the bulgur on top – in between the chicken pieces, then scatter the semi-defrosted vegetables on top and press down with a fork so everything is touching some tomato
Lastly pour over the hot chicken stock and continue to bake in the oven for 30 minutes.
Serve dressed with some raita.

Enjoy!
xx Sheila