Directions

• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve, peel and thinly slice the onions.
• Pop the diced chicken onto a large baking tray, drizzle with oil and season with salt and pepper.
• When the oven is hot, roast on the top shelf until cooked through, 12-15 mins.
• Meanwhile, heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium-high heat.
• Once hot, add the onions, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins.
• Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min.
• Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
• In the meantime, finely chop the sliced mushrooms. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
• Halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP Firmly pat the outside of the pomegranate with the back of the spoon to help release the seeds.
• When the onions are soft, add the mushrooms to the pan and season with salt and pepper. Stir together and cook until the mushrooms have softened and the liquid has evaporated, 5-6 mins.
• Meanwhile, once cooked, transfer the chicken to a plate or board. Use two forks to shred the meat as finely as you can.
• Add the shredded chicken, roasted herb and spice blend, dried basil and garlic to the cooked mushrooms and onions. Stir and cook for 1 min.
• Pour in the water for the chicken (see pantry for amount). Stir together and cook until the liquid has nearly evaporated, 4-5 mins.
• Stir through the honey and cook for 1 min more. TIP If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
• Add a splash of water if it's a little dry. Taste and season with salt and pepper if needed.
• When everything's ready, fluff up the bulgur wheat with a fork and stir through half the mint.
• Share the herby bulgur between your serving bowls and top with your katami sokoti.
• Drizzle over the yoghurt, then sprinkle over the pomegranate seeds and remaining mint to finish.
• Serves 2