Chicken with bulgur wheat and peppers

(Serves four)

1 red and 1 yellow pepper
4 chicken legs
2 tbsp olive oil
1 large onion chopped
2 cloves garlic
200 g medium bulgur wheat
2 tbsp chopped parsley
2 tbsp chopped mint
600 ml hot chicken stock
2 tbsp pitted and shredded black olives
2 tbsp pine nuts
Salt and black pepper

Quarter and core the peppers, then grill them, skin side up until the skins blacken and blister. Put them into a small bowl and cover with clingfilm. Divide the chicken legs into drumsticks and thighs and cut off the bit of excess backbone from the thighs (or ask your butcher to do it for you). When the peppers are cool enough to handle, peel off and discard the skins and slice the peppers.

Heat the oil in a large pan and fry the chicken in batches until the pieces are well browned all over, then transfer them to a baking tray and cook in a 200˚C oven until cooked through.

Add the onion to the pan and fry until starting to soften, then add the garlic and peppers and cook for a minute more. Add the bulgur, parsley and mint and pour on the hot stock, bring to the boil, then cover the pan and simmer over very low heat for about 15 minutes or until the stock is almost absorbed. Take the pan from the heat, stir in the olives and pine nuts and season well with salt and pepper. Cover the pan and let it stand for 10 minutes. Fluff the bulgur with a fork and serve, topped with the chicken and a sprig of mint.