The idea of this Moroccan Spiced Chicken and Bulgur Wheat Pilaf emerged from the quite fantastic weather we are having in the UK. The doors and windows are all wide open trying to cool us down a bit. Now apart from a BBQ and salad, I was trying to think of some delicious warm weather dishes. I thought about what people in hot countries eat generally and came up with this.
The marinade for the chicken is so delicious , it will work wonderfully well with tuna and even aubergines for a vegetarian version. As you make the spice mix, the smell will blow you away.
The harissa in the dish lends itself to an invention of a new ice cream. I have seen/tasted a few savoury ice creams and they are well worth their place. You just have to get your head around them not being “sweet”. This one uses pecorino as it is much creamier than parmesan to counter act the spice of the harissa. If you don’t want to make it, just add some pecorino shavings to the dish.
The Bulgur Wheat Pilaf is one of my favourite concoctions. Bulgar wheat is such a superb grain. It will retain bite unlike couscous, but carry as much flavour as you want it to. It is also much simpler to cook than rice.[purerecipe]
- 2 Tbsp Cumin Seeds
- 2 Tbsp Coriander Seeds
- 2 Tbsp Harissa
- 2 Tsp Turmeric
- 2 Cloves Garlic
- 2 Tbsp Coriander Leaf
- 75-100ml Oil
- 600g, skinless breasts. Chicken
- 200g Bulgur Wheat
- 600ml Stock(Chicken or Veg)
- 75ml Dry white wine
- 1 Chopped Red Onion
- 1 Large bulb chopped Fennel
- 2 Tsp Cumin
- 2 Tsp Coriander
- 1 Tsp Cinnamon
- 1 Tsp Turmeric
- 1 Star Anise
- 1 Preserved Lemon
- 2 Tbsp chopped(total) Mint/Parsley/Coriander
- 50g Toasted Pine Nuts
- 100ml Double Cream
- 50g grated. Pecorino
Moroccan Spice Mix
Bulgur Wheat Pilaf
Pecorino Ice Cream
- Mix all the marinade ingredients together and rub into the chicken. Leave for at least 2 hours or overnight.
- For the ice cream, whip the cream until soft peaks. Add the cheese, season with black pepper only. Freeze. When starting the pilaf take out of the freezer so that it is soft enough to serve.
- For the pilaf, cook the onion and fennel for 5 minutes over a medium heat. Add the spices and cook for a further 2 minutes. Turn up the heat, add the wine and let it all evaporate. Add the bulgur wheat and lemon. Pour over the stock, bring to the boil and cover. Place in the oven at 180°c for 20mins. Check after this time. If it is too wet, place back in the oven and check every 5 minutes.
- Wipe off the chunky pieces of the marinade and grill, fry or BBQ your chicken. Slice in half length ways to serve.
- Finish off the pilaf by stirring all the herbs and pine nuts through.
- Using a teaspoon dipped in hot water, make quenelles of the ice cream to place on top.