Chicken and pistachio pilaf
Main course: serves four. Total time: 1 hour
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Serves four. Total time: I hour
Heat the olive oil in a large saucepan. Season the chicken drumsticks and cook them for 15-20 minutes over a medium heat until they are coloured on all sides, then remove them. Cook the bacon until it begins to colour, then put it aside with the chicken.
Sweat the onion for about 10 minutes over a medium heat, stirring occasionally until it is soft and lightly coloured, add the bulgar wheat and stir. Return the chicken and bacon to the pan. Pour in the wine and stock and season with salt and pepper.
Bring the liquid to the boil, add the herbs and lemon zest, cover with a tight-fitting lid and cook over a low heat for 10 minutes. Without removing the lid, turn the heat off and leave it for 15 minutes to let it become more tender.
Give the pilaf a stir and remove the herbs and lemon. Toss in the parsley, scatter with pistachios and serve with the lemon wedges.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments