Ingredients

• 6 skinless and boneless chicken thighs
• 2 tbsp olive oil
• 200g bulgur wheat
• 6 garlic cloves , skin on
• 1 courgette , peeled into ribbons
• small pack parsley , roughly chopped
• small pack dill , roughly chopped
• For the dressing :-
• 100g crème fraîche or Greek yogurt
• 1 tsp Dijon mustard
• 1 tbsp cider vinegar

Nutrition Per Serving

Cooking Instructions

• STEP 1

  Heat oven to 200 C / 180 C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and the garlic, season well and bake for 35 mins until cooked through and browned a little.

• STEP 2

  Meanwhile, cook the bulgur wheat following pack instructions. Drain, tip in a bowl, pour in the rest of the oil to stop it sticking together, then set aside. Whisk the dressing ingredients with a splash of water (it should be runny enough to drizzle), and season to taste.

  
  

  • STEP 3

    When the chicken is cooked, squeeze the garlic cloves out of their skins into the tin. Leave the chicken to cool a little, then shred with a fork. Add the bulgur wheat, courgette ribbons and herbs to the tin. Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.