It’s January, grey and damp, and we are all trying to be a little bit better with our eating habits after the recent festivities.
But that doesn’t mean we have to forget about flavour (or meat for that matter) and this vibrant dish will soon brighten up your day.
This works equally well with other grains such as couscous and freekeh, or even brown rice.
And don’t forget, we can bone the thighs for you. Just ask!
First, heat the lemon juice in a small pan on the hob, take back off, and add the saffron threads and leave to infuse for 10 minutes. Then add the olive oil, crushed garlic, mint and chicken thighs. Combine all together and leave to marinate in the fridge for 30 minutes.
Place the bulgur wheat in to a pan with the water and place on the hob, bring to the boil and then reduce to a simmer and cook for 10 minutes.
Pour the bulgur into a colander and shake off any excess liquid. Then place into a bowl with the garlic, lemon zest and juice, olive oil, chopped herbs, pistachio and dried fruit. Mix to combine and check for seasoning.
Next place a griddle pan on the hob over a high heat and griddle the chicken thighs for 10 minutes, turning frequently – you may have to do this in two batches.
To check if cooked, cut into the pieces and the juices should be clear with no sign of pinkness.
To finish the salad, plate up the bulgur in a large serving bowl and dress the top with the baby spinach, mixing some in to the grains for good measure.
Sliced up the chicken thighs and pile on top and drizzle some more olive oil over.
Serve at room temperature and with a good dollop of seasoned Greek yoghurt on the side.