CHEROULA YOGHURT CHICKEN WITH SPICED TOMATO BULGUR

Steps

1. a full kettle to the boil.
2. Pat chicken dry with paper towels and cut into 2-3 pieces. Place in a shallow bowl with all remaining chermoula yoghurt chicken ingredients and toss well to coat. Season with pepper and set aside to marinate.
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 medium fry-pan on mediumhigh heat. Cook chicken for 2-3 minutes each side, until golden and cooked through. Set aside, covered in foil, to rest for about 5 minutes before slicing thickly.
5. Return pan to heat with a drizzle of oil (if needed). 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, baby spinach and olive oil. Toss to combine and season to taste with salt and pepper. In a small bowl, combine reserved yoghurt and chermoula. Thinly slice spring onions.
7. place spiced tomato bulgur onto plates and top with slices of chermoula yoghurt chicken. Dollop with chermoula yoghurt and sprinkle with spring onions.