Ras el hanout moroccan chicken with bulgar wheat

Step 1:

Add the bulgar wheat to a pot with 250 ml of boiling water, cover with the lid and place on a medium-low heat. Simmer for 5 min or until all of the water is absorbed

Step 2:

Put sultanas in a small bowl with hot water

Step 3:

Cut the chicken into cubes, peel the onion, cut them in half and slice finely. Chop the mint leaves

Step 4:

Add 1 tbsp of olive oil to a large pan on a medium heat, once hot, add the onions and cook for 4 min, add the chicken and half of ras el hanout, salt and black pepper and fry for another 2 min, add half of pomegranate molasses, juice of half lemon and 200 ml of water. Leave half lemon aside. Cut into wedges.

Step 5:

Reduce the heat to simmer the chicken for 4-6 min or until liquid is reduced by half

Step 6:

Combine drained sultanas with bulgar wheat, mint and remaining ras el hanout and pomagranate molasses. Mix well and season to your taste with salt.

Step 7:

Serve with chicken and sauce on the top and the remaining lemon wedges