Cinnamon chicken bulgar pilaf
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- ¼ tsp cinnamon
- a large pinch ground cumin
- 4 chicken thighs, small
- olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 90g bulgar wheat
- 150ml chicken stock
- 100g spinach, chopped
- butter
- 2 tbsp toasted flaked almonds
Method
- STEP 1
Rub the spices and some seasoning into the chicken thighs and brown all over in a little olive oil. Cover and cook through.
- STEP 2
Meanwhile, fry the onion in a little oil until softened, add the garlic and fry for a minute, then add the bulgar and stock and bring to a simmer. Cook for 12-15 minutes until the stock has been absorbed. Add the spinach and stir until wilted. Fluff the pilaf, dot with butter and sprinkle with the almonds. Serve with the chicken and any juices.
