Honey Glazed Chicken and Peaches with Bulgur & Cauliflower
This honey glazed chicken and peaches dish is healthy, delicious and can feed a crowd, which makes it an ideal family recipe - this recipe won the Best Blogger Recipe category at the British Poultry Awards 2017!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
- 4 chicken thighs British Poultry
- 1 cup raw bulgur wheat approx. 200g
- *½ large cauliflower chopped into small pieces
- 2 large semi-ripe peaches, deseeded, cut into 6 wedges each
- 2 garlic cloves finely chopped
- 1.5 tablespoons ginger finely chopped
- 1 onion finely chopped
- 1 tablespoon ground coriander
- 1 heaped tablespoon ground cumin
- *100 ml single cream
- 2/3 cup water i.e. a little less than 1 full cup
- Juice of 1 small lemon and zest of 1 large lemon
- Olive oil for frying and drizzling
- *6 tablespoons fresh coriander finely chopped
- Sea salt and pepper to taste
For the Honey Glaze
- 3 tablespoons runny honey
- 1.5 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon each: garlic powder, onion granules, chilli flakes and ground ginger
Prepare the glaze by combining all the ingredients in a medium bowl. Set aside.
Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a large, 5-6 cm deep, casserole/oven dish.
Heat up 2 tablespoons of oil, add the fresh ginger, garlic and onion, lower the heat and fry for 2 minutes stirring often. Add the ground coriander and cumin, stir and continue frying for another minute. Remove from the heat, add the cauliflower and stir thoroughly.
Tip the mixture into the oven dish, add the bulgur wheat and season generously. Stir.
Season the chicken. Using the same frying pan (you don't need to wash it) heat up 2 tablespoons of oil and fry the chicken for 2 minutes on each side (skin side first) over a fairly high heat. Place the chicken on a plate and discard the fat from the frying pan. Heat up the pan again, add 1 tablespoon of oil, dip each chicken piece in the honey glaze (save the remaining glaze for later) and fry over a medium/low heat for 2 minutes on each side (or until the skin side is lightly coloured). Remove from the heat.
Pour the cream, water and lemon juice over the bulgur mixture, add the lemon zest and stir to combine. Place the chicken pieces (skin side up) on top, pressing gently, drizzle a little oil over the whole thing and bake for 20 minutes (remove the sticky honey from the pan but don't rinse it).
After the chicken has been in the oven for 15 minutes toss the peaches into the remaining glaze, coat evenly and fry over a high heat for about 4 minutes, turning often (if there is a little leftover oil in the pan don't add any). Take the casserole dish out of the oven, nestle the peaches in-between the chicken (together with the juice from frying, if any) and continue baking for 5-10 more minutes (until the chicken turns a nice brown colour). Ensure the chicken is cooked thoroughly before serving (the total baking time is 25-30 minutes)
Scatter the fresh coriander over the casserole, drizzle with a little oil (this is optional) and serve immediately.