Chicken tagine with pomegranate tabbouleh from BBC Food by James Martin

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Notes about this recipe

  • Recipe Notes

    Bulgur needs to soak overnight. Can substitute couscous for bulgur

  • FJT on May 03, 2014

    Lovely flavours - this was a big hit with my guests. I made it gluten-free by changing out the bulgur wheat for brown rice, which worked very well. There is a lot of liquid, so you can easily prepare this in advance and leave it simmering for a few hours - or even make it the day ahead (the leftovers were delicious on the following day!).

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