This recipe is so FREAKING TASTY and can be assembled in no time at all. Perfect for a late dash to the supermarket on a Sunday to set you up for lunches all week. Bulgar wheat is a great alternative to rice and couscous; it’s a doddle to cook with a moreish, nutty taste. Hot, crispy chicken, sweet peppers, fragrant pesto and punchy sun-dried tomatoes 😋 📷@julesandbean
Takes 60 minutes, makes 4 work lunches
1 pack of skin-on chicken thighs and drumsticks (1kg)
2 red peppers, deseeded and sliced into batons
1 x 150g pot of fresh pesto (if not fresh @sacla_uk is also great)
400g bulgar wheat
7/8 sun-dried tomatoes
Salt and pepper
1) Pre heat the oven to 180C. Season the chicken and drizzle with olive oil. Lay on a baking sheet and roast for about 15 minutes. Next, add the peppers, season and roast for a further 15 minutes until the chicken is crispy and the peppers slightly charred.
2) Put a saucepan on a medium heat and add the bulgar wheat and enough water to cover. Season with salt and pepper. Bring the pan to the boil, then turn down and simmer with the lid on for 15-20 minutes until the water is evaporated and the bulgar wheat has plumped up.
3) When the bulgar wheat has cooled slightly, mix through your pot of pesto, then add the sun-dried tomatoes.
4) To serve, pile a portion of the bulgar wheat onto the plate, and top with the chicken and peppers.