Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs (with skin)
  • 1 cup raw bulgur wheat
  • ½ large cauliflower (chopped into small pieces)
  • 2 large peaches (semi-ripe, deseeded, cut into 6 wedges each)
  • 2 garlic cloves (finely chopped)
  • 1 tablespoon ginger (peeled, finely chopped)
  • 1 onion (finely chopped)
  • 2 teaspoons ground coriander and cumin (each)
  • ½ cup less 1tbsp single cream
  • ⅔ cup water
  • Juice of 1 small lemon and zest of 1 large lemon
  • Olive oil for frying and drizzling
  • 6 tablespoons cilantro/fresh coriander (finely chopped)
  • Sea salt and pepper to taste
  • 3 tablespoons honey
  • 1½ tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder, onion granules, chilli flakes and ground ginger (each)

Instruction

  • Prepare the glaze by combining all the ingredients in a medium bowl. Set aside.
  • Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a large, 5-6 cm deep, casserole/oven dish.
  • In a pan heat 2 tablespoons of oil, add the fresh ginger, garlic and onion, lower the heat and fry for 2 minutes stirring often. Add the ground coriander and cumin, stir and continue frying for another minute. Remove from the heat, add the cauliflower and stir thoroughly.
  • Pour the mixture into the oven dish, add the bulgur wheat and season generously. Stir.
  • Season the chicken. Using the same frying pan (you don't need to wash it) heat 2 tablespoons of oil and fry the chicken for 2 minutes on each side (skin side first) over a fairly high heat. Place the chicken on a plate and discard the fat from the frying pan. Heat up the pan again, add 1 tablespoon of oil, dip each chicken piece in the honey glaze (save the remaining glaze for later) and fry over a medium/low heat for 2 minutes on each side (or until the skin side is lightly coloured). Remove from the heat.
  • Pour the cream, water and lemon juice over the bulgur mixture, add the lemon zest and stir to combine. Place the chicken pieces (skin side up) on top, pressing gently, drizzle a little oil over the whole thing and bake for 20 minutes (remove the sticky honey from the pan but don't rinse it).
  • After the chicken has been in the oven for 15 minutes toss the peaches into the remaining glaze, coat evenly and fry over a high heat for about 4 minutes, turning often (if there is a little leftover oil in the pan don't add any). Take the casserole dish out of the oven, nestle the peaches in-between the chicken (together with the juice from frying, if any) and continue baking for 5-10 more minutes (until the chicken turns a nice brown colour). Ensure the chicken is cooked thoroughly before serving (the total baking time is 25-30 minutes)
  • Scatter the fresh coriander over the casserole, drizzle with a little oil (this is optional) and serve immediately.