Chicken Tagine with Pomegranate Tabbouleh

A warming spicy chicken stew served with a vibrant bulgur wheat salad featuring pomegranate, nuts, and dried apricots.

Healthy Chicken Spicy Tabbouleh Tagine

Estimated Nutrition

Calories

1052.1

kcal / serving

3156.4 kcal total

Carbs

87.6g

per serving

262.8 g total

Fat

50.7g

per serving

152.1 g total

Protein

61.4g

per serving

184.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

100

Dried Apricot

roughly chopped

piece

Pomegranate

seeds only

piece

Lemon

juice only

GrainsCereals

150

Bulgar Wheat

soaked in cold water overnight

Liquids

500

Chicken Stock

Meat

piece

Chicken Thigh

large

NutsSeeds

clove

Garlic

finely chopped

0.5

tsp

Saffron

tsp

Turmeric

ground

tsp

Coriander

ground

tbsp

Ras-El-Hanout

0.5

stick

Cinnamon

tbsp

Mint

roughly chopped leaves

tbsp

Coriander

roughly chopped fresh leaves

to taste

Salt

to taste

Pepper

tbsp

Mint

roughly chopped

tbsp

Coriander

roughly chopped

Pistachio Nut

roughly chopped

100

Almond

whole skinned

OilsFats

dash

Olive Oil

for frying

Other

tbsp

Honey

clear

Vegetables

piece

Onion

finely chopped

Ginger

fresh root, grated

piece

Red Chilli

finely sliced

piece

Tomato

roughly chopped

0.5

piece

Red Onion

finely chopped

Method

Remove chicken and fry the onion, garlic, and ginger for 3 minutes.

Serve the tabbouleh on plates topped with a chicken thigh and sauce.

Mix in the remaining tabbouleh ingredients and season to taste.

Drain the soaked bulgur wheat and place in a large bowl.

Heat a large heavy-bottomed saucepan and fry chicken thighs in oil until golden-brown on both sides.

Stir in mint, coriander, butter, and seasoning.

Simmer covered for 20 minutes until the chicken is cooked.

Add 500ml stock, chilli, tomatoes, and honey then bring to the boil.

Add spices and return the chicken to the pan, stirring to coat.