Crispy Chermoula Chicken Thighs with Bulgar Wheat Salad

1.

Place the coriander seeds, cumin seeds and peppercorns into a heavy-based saucepan and toast for 1-2 minutes until you can begin to smell the aromas. Place in a pestle and mortar and crush to a powder, next mix in the sun-dried tomato paste, chilli and salt.

2.

Tip the paste into a bowl, add the chicken thighs and ensure they are really well coated. You can use a sealable plastic bag for this and massage the chicken through it if you wish.

3.

Heat a large heavy-based frying pan with the light olive oil. Place the chicken thighs skin side down and cook on a medium heat for approximately 20 minutes. Do not touch or turn over during this cooking time.

4.

Meanwhile boil the bulgar wheat in salted boiling water for 5 minutes then drain well and place in large mixing bowl. Mix in the lemon juice and two tablespoons of the extra virgin olive oil and season.

5.

Heat a large frying pan with two tablespoons of the light olive oil. Tip in half the aubergine cubes, season with plenty of salt and black pepper. Fry over a high heat until really crispy, drain well on kitchen paper. Repeat with remaining aubergine cubes. Allow to cool slightly before mixing into the bulgar wheat. Stir well.

6.

After roughly 20 minutes turn the chicken over, it should be wonderfully crispy and virtually cooked through. Cook on the other side for about 1-2 minutes until cooked.

7.

Finish the salad by mixing in the chopped tomatoes and the chopped herbs. To serve, pile the salad onto four serving plates and place two thighs on top. Drizzle with olive oil.