Mary Berry’s Chicken Legs with Smoky Bulgur Wheat is a vibrant and hearty dish that brings together tender chicken legs and a flavorful, smoky bulgur wheat base. The combination of juicy, oven-baked chicken and aromatic bulgur wheat creates a balance of textures and flavors that make this meal both satisfying and nutritious.
The chicken legs are seasoned with a blend of spices that enhance their natural flavors, while the smoky bulgur wheat complements the meat with a light, slightly nutty taste. Bulgur wheat, a whole grain made from cracked wheat, absorbs all the flavors it’s cooked with, making it a perfect vehicle for the smoky, savory notes in this dish.
This recipe takes inspiration from Mediterranean and Middle Eastern cuisines, where grains like bulgur are staples, often paired with meats and vegetables in fragrant, spiced dishes. It’s a perfect weeknight dinner, but also impressive enough for a dinner party. The ease of preparation, combined with its wholesome flavors, makes it a go-to comfort food with a twist.
Mary Berry’s Chicken Legs With Smoky Bulgur Wheat Recipe
Ingredients Needed
To make Mary Berry’s Chicken Legs with Smoky Bulgur Wheat, you’ll need a selection of fresh ingredients and pantry staples. Here’s a breakdown of the key components:
For The Chicken Legs
- Chicken legs (drumsticks or thighs): These are the star of the dish. You can use bone-in, skin-on chicken for extra flavor and crispiness.
- Olive oil: For drizzling over the chicken before baking, which helps achieve a crispy golden skin.
- Smoked paprika: This is the key to the dish’s smoky flavor. It gives a deep, rich smokiness without overpowering the other ingredients.
- Garlic: Adds a savory kick to the seasoning mix.
- Ground cumin: A warm, earthy spice that pairs well with the smoky notes of paprika.
- Salt and black pepper: For seasoning the chicken.
- Lemon zest and juice: The zest adds a citrusy fragrance, and the juice brightens up the richness of the chicken.
For The Smoky Bulgur Wheat
- Bulgur wheat: The main grain component of the dish. Bulgur cooks quickly and has a chewy texture that pairs perfectly with chicken.
- Vegetable stock: Used to cook the bulgur, infusing it with savory depth.
- Smoked paprika: The same spice used for the chicken legs, lending its smoky essence to the bulgur.
- Cumin: Again, to add warmth and complexity to the grain.
- Onion: Diced finely, adding sweetness and depth to the bulgur mixture.
- Fresh parsley: Chopped, for a fresh herbaceous touch.
- Olive oil: For sautéing the onions and adding richness to the bulgur.
- Tomato paste: A small amount for a subtle depth of umami and sweetness.
- Salt and black pepper: To taste.
These ingredients work together to create a symphony of flavors, with smoky, earthy, and fresh notes that elevate the dish to something really special.
Equipment Needed
While the ingredients are simple, there are a few pieces of kitchen equipment you’ll need to execute the dish perfectly:
- Oven: For baking the chicken legs. The oven ensures the chicken cooks through while developing a crispy, golden skin.
- Baking tray or roasting pan: A large, shallow tray is best for roasting the chicken legs. Make sure it’s big enough to allow air to circulate around the chicken, so it crisps evenly.
- Large saucepan or frying pan: This is used to cook the bulgur wheat and sauté the onions. A good non-stick or cast-iron pan works well for even heat distribution.
- Large bowl: For tossing the chicken with its spices before baking.
- Measuring spoons and cups: To ensure you get the right amounts of the spices and other ingredients.
- Knife and chopping board: For prepping the onion, garlic, and parsley.
- Lid or foil: Optional, but can be used to cover the chicken while it cooks to ensure it stays moist before finishing with crisping.
Instructions To Make Mary Berry’s Chicken Legs With Smoky Bulgur Wheat
Now that we have the ingredients and equipment ready, let’s move into the steps to prepare this delicious dish:
Step 1: Prepare The Chicken Legs
- Preheat your oven to 200°C (180°C fan) or 400°F.
- In a large bowl, drizzle the chicken legs with olive oil and rub them evenly with smoked paprika, ground cumin, salt, pepper, and lemon zest. Ensure that each piece is fully coated.
- Arrange the chicken legs in a single layer on a baking tray. Transfer to the oven and roast for about 40-45 minutes, or until the skin is golden and crispy, and the chicken is cooked through (the internal temperature should reach 75°C or 165°F).
Step 2: Prepare The Smoky Bulgur Wheat
- While the chicken is roasting, heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
- Add the garlic and cook for another minute until fragrant.
- Stir in the smoked paprika, cumin, and tomato paste, cooking for 1-2 minutes until the spices release their flavors.
- Pour in the vegetable stock and bring to a simmer.
- Stir in the bulgur wheat, cover the pan, and reduce the heat to low. Let it simmer for about 10-12 minutes, or until the bulgur has absorbed all the liquid and is tender. Fluff the bulgur with a fork once cooked.
- Stir in fresh parsley, season with salt and pepper to taste, and remove from heat.
Step 3: Serve
Once the chicken is done roasting and the bulgur is ready, plate the dish. Place a generous portion of smoky bulgur wheat on each plate, and top with a crispy chicken leg. Garnish with extra parsley or a wedge of lemon for a fresh, zesty finish.
Tips And Tricks
- Crispier Chicken: If you want your chicken even crispier, broil it for the last 5 minutes of cooking, watching carefully to prevent burning.
- Make Ahead: You can marinate the chicken in the spice mixture for up to a few hours before cooking. This allows the flavors to really penetrate the meat.
- Customizing Bulgur: Feel free to add other vegetables to the bulgur, like bell peppers or cherry tomatoes, to make it even more vibrant and packed with flavor.
- Bulgur Texture: If you prefer a softer texture, add a little more vegetable stock while cooking the bulgur. If you like it more al dente, reduce the cooking time slightly.
- For Extra Smokiness: You can add a splash of liquid smoke to the bulgur or chicken marinade for an extra smoky flavor.
Mary Berry’s Chicken Legs with Smoky Bulgur Wheat is a perfect dish for anyone looking for a satisfying, flavorful meal that’s easy to prepare. The smoky, spiced chicken legs are complemented by the chewy, fragrant bulgur wheat, making each bite a harmonious blend of savory, earthy, and aromatic notes. Whether you’re cooking for a casual weeknight dinner or a special occasion, this dish is sure to impress with its depth of flavor and wholesome ingredients. Try it once, and it might just become a staple in your kitchen!
Easy Recipe Variations For Mary Berry’s Chicken Legs With Smoky Bulgur Wheat
Mary Berry’s Chicken Legs with Smoky Bulgur Wheat is a recipe that invites creativity in the kitchen. While her original dish is a balanced, flavorful option, there are plenty of ways to tweak the recipe to match your personal preferences, dietary needs, or available ingredients. Let’s explore some simple and delicious variations to spice things up!
1. Spice it Up with Different Herbs and Spices:
While the original recipe features smoked paprika for a subtle smoky flavor, you can experiment with other spices to change the profile of the dish. For instance, try swapping out smoked paprika for cumin or coriander to bring in a more earthy, warm flavor. For a Mediterranean twist, add some oregano or thyme to the chicken marinade. Fresh herbs like parsley, cilantro, or mint can be stirred into the bulgur wheat for extra fragrance and a touch of brightness.
2. Swap Chicken Legs for Other Cuts of Chicken:
If you prefer chicken breasts or thighs, those can be easily swapped in. The key here is to adjust the cooking time accordingly, as chicken breasts cook faster than legs. For a juicier, more tender alternative, you might want to use chicken thighs, which tend to stay moist even when baked. If you want a quicker version, chicken drumsticks can also work well, though they might cook a little faster.
3. Add More Vegetables:
If you’re looking to bulk up the meal with some extra vegetables, there are plenty of options to choose from. Roasted bell peppers, zucchini, and eggplant are all excellent additions that pair wonderfully with the smoky flavors of the bulgur wheat. You could even add some spinach or kale to the bulgur wheat towards the end of cooking to sneak in some leafy greens. For a sweeter contrast, consider adding sweet potatoes or butternut squash, which balance the smoky and savory flavors with their natural sweetness.
4. Make it a Vegetarian Dish:
For a vegetarian-friendly alternative, you can replace the chicken legs with roasted mushrooms or grilled halloumi cheese. The mushrooms will soak up all the delicious smoky flavors of the bulgur and offer a meaty texture, while halloumi gives a satisfying, chewy bite. For extra protein, toss in some chickpeas or lentils to the bulgur wheat for a more filling dish.
5. Play with the Bulgur Wheat Base:
Though bulgur wheat is a great base, you can switch it out for a different grain depending on what you have on hand. Quinoa is an excellent gluten-free alternative, offering a nutty flavor and higher protein content. Couscous, though softer and finer, still works well with the smoky flavors and cooks even faster than bulgur. If you want a heartier base, try using farro or freekeh, both of which have a nutty flavor and chewy texture that pair wonderfully with roasted chicken.
6. A Touch of Sweetness:
Sometimes, adding a touch of sweetness can elevate the overall dish. Consider drizzling a little honey or pomegranate molasses over the chicken after it’s roasted, or mix in some dried cranberries, raisins, or pomegranate seeds into the bulgur wheat. The sweet contrast complements the smokiness and gives the dish a more complex flavor profile.
By playing around with different ingredients and flavors, you can personalize Mary Berry’s chicken legs and bulgur wheat to suit any occasion or dietary preference.
Storing Leftovers
Mary Berry’s Chicken Legs with Smoky Bulgur Wheat makes for fantastic leftovers, but storing it properly ensures you can enjoy the dish later without sacrificing flavor or texture. Here’s how to store and reheat it to keep it tasting just as delicious.
1. Storing in the Refrigerator:
Once you’ve finished enjoying your meal, let the chicken legs and bulgur wheat cool down to room temperature before storing them in the fridge. Place them in an airtight container to preserve their freshness. Stored this way, the chicken legs and bulgur wheat will stay good for up to 3 days. When you’re ready to eat them again, simply reheat them in the microwave or on the stovetop.
2. Freezing Leftovers:
If you’ve made a big batch and want to store it for later, freezing is a great option. Chicken legs freeze exceptionally well, and the bulgur wheat holds up nicely too. To freeze, wrap the chicken legs tightly in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. Similarly, transfer the bulgur wheat into an airtight container or freezer bag. Both components will keep in the freezer for up to 3 months.
When reheating from frozen, it’s best to defrost the chicken and bulgur wheat in the fridge overnight. Then, reheat the chicken in the oven at a low temperature (around 300°F) until heated through, and warm the bulgur wheat in a pot with a splash of water to keep it moist.
3. Reheating Tips:
To keep the chicken legs moist and prevent them from drying out, cover them with aluminum foil when reheating. For the bulgur wheat, adding a small amount of water or broth while reheating will help restore its texture, making it fluffy again.
What To Eat With Mary Berry’s Chicken Legs With Smoky Bulgur Wheat?
Mary Berry’s Chicken Legs with Smoky Bulgur Wheat is already a filling, well-balanced dish, but pairing it with the right sides can make it even more delightful. Here are some ideas to complete your meal:
1. A Fresh Green Salad:
A light, refreshing salad with a tangy vinaigrette can be the perfect foil to the smoky richness of the chicken and bulgur wheat. Think mixed greens like arugula, spinach, and watercress, paired with cherry tomatoes, cucumber, and perhaps a few olives for brininess. A squeeze of lemon over the salad will add a bright contrast to the savory dish.
2. Roasted Vegetables:
If you want to add even more flavor to the meal, try roasting a variety of vegetables such as carrots, parsnips, and Brussels sprouts. Their natural sweetness complements the smoky tones of the bulgur and chicken. Roasting them with some garlic and fresh thyme will elevate the flavors, making it a perfect pairing.
3. Tzatziki or Yogurt Sauce:
A cool, creamy dip like tzatziki or a simple yogurt sauce is a fantastic side to balance the dish. The creamy texture of the yogurt helps cut through the smoky flavors, providing a refreshing contrast. Add a bit of cucumber, dill, and garlic for an extra burst of flavor that complements the chicken and bulgur wheat.
4. Pita or Flatbreads:
For a more Mediterranean feel, serve your chicken and bulgur wheat with some warm, freshly baked pita bread or flatbreads. You can use the bread to scoop up the bulgur and chicken, making each bite even more satisfying. If you have extra tzatziki or hummus on hand, the bread will be perfect for dipping.
5. Grilled Halloumi:
Adding grilled halloumi cheese on the side provides a salty, firm texture that pairs beautifully with the smoky chicken and grain. Halloumi has a unique texture that doesn’t melt completely when grilled, making it a perfect sidekick to your meal. Toss in some fresh herbs like oregano or basil to add even more flavor.
Conclusion
Mary Berry’s Chicken Legs with Smoky Bulgur Wheat is a recipe that delivers on both flavor and versatility. It’s a perfect balance of savory, smoky chicken and fluffy, flavorful bulgur wheat, with endless possibilities for customization. Whether you choose to tweak the ingredients, switch up the spices, or play around with different sides, this dish is always a crowd-pleaser.
The ability to store leftovers with ease and reheat them without losing their flavor makes it a great option for meal prep or a busy weeknight dinner. And with thoughtful side dishes, you can elevate the meal further, creating a wholesome, satisfying experience that’s perfect for any occasion. Whether you’re making it for yourself or sharing it with friends and family, Mary Berry’s chicken legs with smoky bulgur wheat is sure to become a go-to recipe in your kitchen.
FAQs
What Are The Main Ingredients In Mary Berry’s Chicken Legs With Smoky Bulgur Wheat Recipe?
The main ingredients in Mary Berry’s chicken legs with smoky bulgur wheat recipe include chicken legs, bulgur wheat, smoked paprika, garlic, onion, tomatoes, olive oil, and fresh herbs such as parsley and mint. The dish is flavored with a blend of spices to enhance the smoky profile of the bulgur wheat, making it a flavorful and hearty meal.
Can I Substitute The Chicken Legs With Another Type Of Meat In This Recipe?
Yes, you can substitute chicken legs with other types of meat, such as chicken thighs, skinless chicken breasts, or even turkey legs, depending on your preference. For a vegetarian version, you can replace the chicken with roasted vegetables or a plant-based protein like tofu or tempeh. However, be sure to adjust the cooking times accordingly, as different meats require varying cooking times.
How Can I Make The Smoky Bulgur Wheat Spicier Or Milder?
To adjust the spiciness of the smoky bulgur wheat, you can modify the amount of smoked paprika or add other spices like chili flakes, cayenne pepper, or ground cumin for an extra kick. For a milder version, reduce the amount of smoked paprika or opt for a sweet paprika instead. You can also control the heat by balancing the spices with a little extra olive oil or adding a touch of yogurt for creaminess.
