Moroccan Chicken with Spiced Bulgur and Eggplant Aioli

Steps

1. In a medium pot, bring chicken stock and first measure of Moroccan chicken spice mix to the boil. Add bulgur wheat, cover with a lid, and remove from heat. Leave for about 18 minutes, until tender. Fluff up grains with a fork.
2. Pat chicken dry with paper towels and toss with second measure of Moroccan chicken spice mix. Season with salt and pepper and set aside.
3. Grate carrot; dice cucumber 1cm; thinly slice cabbage until you have 2 cups worth. Set aside. Combine Moroccan eggplant dip (reserving 2 tablespoons) and mayonnaise in a small bowl and set aside.
4. Heat a drizzle of olive oil in a large fry-pan on medium-high heat. Cook chicken for about 2-3 minutes each side (depending on thickness), until cooked through and golden. Remove from pan and set aside, covered with foil, to rest.
5. When bulgur is cooked, add veggies, along with 2 tablespoons of the Moroccan eggplant dip and any chicken resting juices. Toss to combine and season to taste with salt and pepper. Thinly slice chicken against the grain.
6. spoon spiced bulgur onto each plate and top with slices of Moroccan chicken. Top with a dollop of Moroccan eggplant dip and garnish with mint leaves.