Method

• 1.
  Place the chicken in a large zip-lock bag with the olive oil, tomato paste, ground coriander, cayenne pepper, ground cumin, salt and pepper. Seal the bag and rub all the marinade ingredients into the chicken. Marinate in the refrigerator for at least 2 hours or overnight.
• 2.
  Preheat the oven to 200°C.
• 3.
  Place the chicken in an oven-proof baking dish. Pour the marinade over the chicken, cover with aluminium foil and bake for 30 minutes. Switch to the grill, remove the foil and grill the chicken for another 10 minutes, until golden brown.
• 4.
  Make the bulgur while the chicken is baking in the oven. Pour the bulgur into a heatproof bowl and add boiling water to cover. Soak the bulgur for 5 minutes.
• 5.
  In a large frypan, heat the olive oil on medium heat. Fry the eschalots for 3 minutes or until golden yellow. Add the garlic and fry for another 2 minutes.
• 6.
  Stir in the tomato paste, ground coriander, cayenne pepper, and ground cumin. Continue cooking the sauce until browned. This intensifies the flavour.
• 7.
  Add the chopped tomatoes, the soaked bulgur and the chicken stock.
• 8.
  Season with salt and pepper to taste. Stir, cover and simmer for 15 minutes. Check the bulgur regularly and add some more water or stock if the cooking liquid evaporates too quickly.
• 9.
  After the bulgur has cooked, stir in the chickpeas and the frozen peas. Warm the entire dish for a couple of minutes.
• 10.
  Remove the pan off the burner, cover and let the whole dish rest for 5 minutes before serving.
• 11.
  Serve the bulgur warm in a dish with the roasted chicken. Garnish liberally with chopped parsley