Sprinkle Moroccan style spices + olive oil

This recipe feeds 4 people plus makes 4 packed lunches. If not using for packed lunches, you can reheat the leftover the following evening.

In this recipe, I used 2 fresh chickens from which I removed the breasts for later use, cut up into pieces and spread out inside two dishes. I used a packet of Morrison Moroccan-style spices and about 50ml of olive oil per dish. Cook in the oven at 180 degrees for 20 minutes. Turn chicken pieces over and cook for another 20 minutes and leave to rest in the oven for a few minutes.

In the meantime, prepare your Bulgur wheat which you will start cooking once you have turned your chicken pieces over. You can just add stock to your Bulgur wheat but I like to add a few more bits:

Chopped pepper and onion + 3 crushed garlic cloves + stock

Cook in a large saucepan gently in olive oil the onion, then add all the other ingredients. Tip: if starting to burn, add a little drop of water. When the onion is starting to soften, add the Bulgur wheat and quickly cover with the boiling water and let simmer for 5 minutes as per instructions on your pack.

1 part bulgur wheat and 1.5 part boiling water

Add salt and pepper to taste.

After diner, remove the meat from the remaining bones and either put your leftover in the fridge or prepare your packed lunch straight away.

For your lunch, add chopped red onion or chives, cubed cheddar cheese, red or yellow pepper, fresh tomatoes, etc. adding more or less ingredients depending on how much leftover you have. Add 1 part of Balsamic vinegar to about 3 parts of olive oil and/or rapeseed oil. Add salt and pepper to taste.

Tip: taste a little bit of your salad to make sure that you are happy with the amount of sauce and seasoning.