BBQ Chicken with Saffron and Zingy Tabbouleh


  • 50g sultanas
  • 200g bulghur wheat
  • 200mls Osius Chicken Broth
  • 200 mls water
  • 1 small red onion
  • 125g ripe baby tomatoes
  • ½ cucumber 
  • bunch of chives
  • 1 small bunch of parsley
  • 1 small bunch of mint
  • Juice of 2/3 lemons
  • 2 tbsp olive oil
  • 6 skinned, boned free range chicken thighs
  • 6 asparagus stalks
  • Seeds of half a pomegranate 
  • Pinch of saffron
  • Sea salt


  1. Put saffron and sea salt in a pestle and mortar and grind until fine
  2. Chop each chicken thigh into 3 pieces 
  3. Pour juice from 1 of the lemons and 1 tbsp of olive oil over chicken and sprinkle with the saffron mixture. Mix well, cover, leave for a couple of hours
  4. Put broth, water, olive oil and salt in a pan. Bring to a simmer and add bulghur wheat. Simmer for 15 minutes until tender.
  5. Add sultanas to bulghur wheat
  6. Remove from heat and allow it to cool soaking up all the water
  7. Wash and finely chop the herbs, add to bulghur wheat
  8. Wash and chop tomatoes, cucumber and onion, add to bulghur wheat
  9. Add lemon juice
  10. Adjust seasoning, don’t be afraid here, do your own thing! Add more salt or more lemon juice until you think it is right
  11. Put chicken onto skewers, BBQ or grill chicken thighs, until cooked. Male sure the centre is not pink, keep warm in oven
  12. Rub a little olive oil over asparagus then BBQ until cooked through and beautifully charred
  13. Serve tabbouleh and arrange chicken and asparagus 
  14. Sprinkle with pomegranate
  15. Can be served on its own or with warm pitta bread for very hungry people!