Ras El Hanout Chicken, Cracked Wheat, Pomegranate and Dill
Warm, fragrant, and bursting with vibrant flavours, this Ras El Hanout Chicken with Cracked Wheat & Pomegranate is a delicious fusion of spice and texture. Juicy, spiced chicken pairs beautifully with nutty cracked wheat, while sweet bursts of pomegranate add a fresh, tangy contrast. Perfect for a hearty yet wholesome meal, this dish brings a taste of North Africa straight to your table.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C fan.
Step 2
Place the chicken thighs and the drained chickpeas into a large baking dish. Mix in the ras el hanout, salt, pepper and the oil. Coat everything well, especially the chicken skin. Place the tray into the hot oven and cook for 25 minutes.
Step 3
While the chicken is cooking, cook the cracked wheat according to the packet instructions, drain and leave to cool. Cut the courgettes into rounds.
Step 4
Remove the chicken tray from the oven and add the sliced courgettes. Return to the oven and cook for a further 20 minutes until the chicken is cooked through and the skin is crispy.
Step 5
Prepare the **preserved lemon (if using) by first cutting the drained lemon into quarters before removing the fleshy inside and discarding (this is very bitter). Finely slice the remaining lemon skin into thin matchsticks. Add this to the cooked cracked wheat along with the torn black olives, the pomegranate seeds, flaked almonds (if using), chopped dill and lemon juice and zest. Taste at this point and see if it requires some seasoning.
Step 6
Once the courgettes and the chicken are cooked, remove the chicken from the tray and leave to rest. Fold the cooked courgettes and chickpeas through the cracked wheat salad and pour in any resting juices from the chicken.
Step 7
Serve the warm salad with the cooked chicken and serve with a spritz of lemon juice.
- Ingredients
- Based on 4 servings
-
4tbsp Toasted Flaked Almonds 1x Sainsbury's Flaked Almonds, SO Organic 100g -
15 Black Olives, drained and torn in half 1x Sainsbury's Pitted Black Olives 340g (150g*) -
250g Cracked Wheat, cooked according to the packet instructions 1x Sainsbury's Cracked Bulgur Wheat 500g -
1 Tin Chickpeas, drained 1x Sainsbury's Chickpeas in Water 400g (240g*) -
80g Pomegranate Seeds 1x Sainsbury's Pomegranate 80g -
30g Chopped Dill, mint or coriander 1x Sainsbury's Bunched Dill 20g -
1 Lemon, juice and zest 1x Sainsbury's Lemons -
2tbsp Ras El Hanout, or harissa paste 1x Sainsbury's Ras El Hanout, Inspired to Cook 45g -
2 Courgettes, cut into rounds 2x Sainsbury's Courgettes Loose -
2tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
2 Preserved Lemons, skin cut into strips 1x Odysea Preserved Beldi Lemons 360g (200g*) -
8 Skin On Chicken Thighs 1x Sainsbury's 1kg British Fresh Chicken Skin on Thighs