Chermoula Yoghurt Marinated Chicken with Spiced Tomato Bulgur

Steps

1. a full kettle to the boil.
2. Pat chicken dry with paper towels and cut each thigh into 2-3 pieces. Place in a shallow bowl with chermoula, olive oil, yoghurt and salt, and mix well to coat. Season with pepper and set aside to marinate for at least 5 minutes.
3. While chicken is marinating, add bulgur and a pinch of salt to a large, heat-proof, bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve and return to bowl.
4. Finely dice onion and set aside. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side, until golden and cooked through. Set aside, covered in foil, for about 5 minutes before slicing thickly.Finely dice onion and set aside. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side, until golden and cooked through. Set aside, covered in foil, for about 5 minutes before slicing thickly.
5. Return pan to heat with a drizzle of oil (if needed) and cook onion for about 1 minute, until softened. Add bulgur spices and cook a further 1-2 minutes, until fragrant. Add stock and cook for about 1 minute, until almost evaporated.
6. Remove from heat and transfer to bowl with drained bulgur. Add tomato, courgette, spinach and olive oil. Toss to combine and season to taste with salt and pepper. In a small bowl, combine chermoula and remaining yoghurt. Finely slice spring onions.
7. place spiced tomato bulgur onto plates and top with slices of chermoula yoghurt marinated chicken. Dollop with chermoula yoghurt and sprinkle with spring onions.