Chicken & pomegranate bulghar pilaf

Ingredients
• a little oil
• 8 chicken thigh fillets, skin and bones removed, each cut into 2-3 pieces
• 2 tbsp ras-el-hanout or Moroccan tagine spice mix
• 500ml hot chicken stock
• 350g bulghar wheat
• 2 x 100g tubs pomegranate
  
   seeds
• bunch mint
  
  , chopped, plus a few leaves to serve

  Method

  1. Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.
  2. Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.
  3. Remove the lid, increase the heat to a medium simmer and add the bulghar wheat. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.
  4. When all the liquid has been absorbed and the bulghar wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.
  5. Source: bbcgoodfood.com