Persian Chicken

Boil a kettle

Add the bulgur wheat to a pot with 275ml (550ml) of boiling water, cover with a lid and place on a medium-low heat and simmer for 5 min or until almost all of the water is absorbed

Remove from the heat and allow to rest with the lid on for 10 min

Meanwhile, put the sultanas in a small bowl and add 100ml (200ml) of hot water

Peel the onion(s), cut them in half and slice finely

Chop the mint leaves finely, discarding the stems

Grate the zest of the lemon(s)

Cut the lemon(s) into thin slices

Combine half the ras el hanout, 1 tsp (2 tsp) black pepper and a pinch of salt to make a spice mix

Coat the chicken well with the spice mix

Cut an incision in one side of each chicken breast to make a pocket

Place 2 slices of lemon into each pocket

Add 1-2 tbsp of olive oil to a large pan on a medium-high heat

Once the oil is hot, add the chicken and onion and cook for 2 min or until the chicken is lightly browned

Add 100ml (200ml) of water to the pan, stir and cook for 2 min or until it has evaporated

Turn the chicken carefully, keeping it together

Add another 100ml (200ml) of water and cook for 4-5 min or until the chicken is cooked through and the onions are lightly caramelised

Stir the onion occasionally

Add 3 tbsp (6 tbsp) of the sultana water to the bulgur wheat, drain the sultanas and add them too

Combine the sultana bulgur with the mint, lemon zest, remaining ras el hanout, pomegranate molasses and 1-2 tbsp of olive oil

Mix well and season to your taste with salt and pepper