Cinnamon chicken bulgar pilaf

  • serves 2
  • Easy

If you love quick dishes you'll love this easy pilaf. With chicken thighs and spinach and made with bulgar and spiced with cinnamon it's a fast and convenient midweek meal for two.



  • cinnamon ¼ tsp
  • ground cumin a large pinch
  • chicken thighs 4, small
  • olive oil
  • onion 1 small, finely chopped
  • garlic 1 clove, crushed
  • bulgar wheat 90g
  • chicken stock 150ml
  • spinach 100g, chopped
  • butter
  • toasted flaked almonds 2 tbsp


  • 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.

Nutritional Information

  • Kcals 517
  • Carbs 36.3g
  • Protein 45.9g
  • Fat 20.7g
  • Salt 0.6g
  • Fibre 1g