Serves 4

• A little oil
• 4 chicken breasts, cut into chunks
• 2 tbsp Moroccan spice mix
• 1 sweet potato, diced
• 500 ml chicken stock
• 350g bulghar wheat
• Seeds from 2 pomegranates
• Bunch of mint, chopped

1. In a frying pan, heat the oil. Put the chicken chunks into a bowl and cover with 1 tbsp of the spice mix. Add to the pan and brown on all sides.
2. Add the other tbsp of spice mix and cook for a couple of minutes.
3. Add the sweet potato, stock, season and stir and bring to the boil. Cover, turn down the heat to low and simmer for 20 minutes
4. Remove the lid, increase the heat a little and add the bulghar wheat.
5. Cook for 10 minutes, turn off the heat, cover and leave to stand for another 10 minutes.
6. When all the liquid is absorbed and the wheat is tender, stir through the chopped mint and pomegranate seeds.

You can use 8 fresh chicken thighs, if you want a richer taste to your chicken.