Sunday Chicken with Bulgur & Almonds

Ingredients

• 1/4 cup (32 g) almonds
• 2 lb 3 oz (1000 g) chicken thighs
• 1 2/3 cups (300 g) cooked bulgur
• 2 lemons (90 ml)
• 6 garlic cloves (18 g)
• 3 tbsp (45 ml) olive oil
• 1 tbsp (6 g) dried oregano
• 2 cups (480 ml) low-sodium chicken broth
• 1 cup (30 g) chopped fresh parsley
• 6 cups (400 g) green beans

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Method

1. Heat the oven to 400°F (200°C). Rub the chicken with the oil, oregano and half the lemon and lay it in a 9 by 13 inch pan.
2. Spread the bulgur and garlic in a deep tray, pour the broth over and set the chicken on top.
3. Roast 55-60 minutes, until the juices run clear and the top of the grain has crusted.
4. Rest 15 minutes. Blanch the green beans 3 minutes, toast the almonds in a dry pan, and finish the grain with the beans, the almonds, the rest of the lemon and the parsley.