Dill-Crusted Chicken & Waldorf Bulgur

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Combine 2/3 of the Dijon mustard with 1 tbsp [2 tbsp] olive oil and the dried dill in a mixing bowl

Add the chicken thigh fillets and coat evenly in the mixture

Season generously with salt and pepper

Add the chicken thighs to an oven tray (use tin foil to avoid mess)

Put them in the oven for 25 min or until cooked through

Meanwhile, dissolve the chicken stock cube[s] in a pot, with a matching lid, with 275ml [550ml] boiled water

Add the bulgur wheat, cover and cook for 5 min or until almost all the water is absorbed

Once done, cover and set aside for 10 min

Meanwhile, cut the red seedless grapes in half

Chop the spring onions finely, discarding the root ends

Slice the celery stick[s] finely 

Combine the remaining Dijon in a small bowl with the apple cider vinegar, 2 tbsp [3 tbsp] olive oil and a pinch of salt and pepper - this is your Dijon dressing

Bash the walnuts (in the bag with a rolling pin)

Add them to a small heatproof dish and place in the oven for 4 min or until slightly darkened 

Once the chicken is cooked, transfer it to a clean board and cut into thin strips

Pour any tray juices into the bulgur wheat

Fluff the bulgur wheat with a fork and stir through the grapes, sliced celery, chopped spring onion, toasted walnuts and chicken strips - this is your chicken & Waldorf bulgur