Finger Lickin' Good

Hooray - it's 2013 and we're back with a bang! Holidays are the perfect time to eat, drink and be merry but with a new year ahead, it's nice to have some fresh, healthy recipes to test out. Chicken pilaf is one of my favourite dishes and is something a little bit different, if you're looking for a weekend challenge or a new dinner party dish. The dish is great on its own or also served with toasted ciabatta and natural yoghurt! Enjoy!

Ingredients (serves four):

- 8 chicken drumsticks or thighs

- 4 rashers of bacon, chopped

- 1 medium white onion, chopped

- 225g bulgar wheat

- 150ml white wine

- 300ml stock (chicken or vegetable)

- 1 bay leaf

- 2 sprigs of fresh thyme

- 2 x 5cm strips of lemon zest

- 3 tablespoons of coarsely chopped fresh parsley

- 40g roasted (preferably salted) pistachios, shelled and coarsely chopped

- lemon wedges to serve

- salt and pepper

- generous glug of olive oil

**I've made this recipe many times, often forgetting several ingredients. While it's fine to do without the parsley and thyme if need be, the lemon and pistachios are the stars of this dish - don't leave them out, you'll regret it!

Directions:

- heat the oil in a large saucepan (one which has a lid). Season the drumsticks and cook them slowly for 15 minutes until golden brown on all sides, then remove them from the pan.

- add the bacon and cook until it begins to colour, then put it to one side with the chicken. Cook the onion for 10 minutes, stirring occasionally until soft.

- add the bulgar wheat then return the bacon and chicken to the pan. Pour in the stock and wine, then season generously.

- bring the liquid to the boil then add the herbs and lemon zest. Cover with a tightly fitting lid and cook over a low heat for 10 minutes, by which time all the liquid should have been absorbed.

- without removing the lid, turn off the heat and allow the dish to sit for 15 minutes, during which time it will dry out further and become tender. (It's alright to have a quick sneak peek if you really want to!)

- stir to fluff up the bulgar wheat and remove the herbs and lemon zest. Toss in the parsley and serve scattered with pistachios, with lemon wedges at the side.