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Peri Peri Chicken and Tomato Bulgur

This Peri Peri Chicken and Tomato Bulgur in healthy, quick and easy to make, and made in one pan for quick clean up!
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Course: Main Course
Cuisine: African, Portuguese
Keyword: autumn, bulgur wheat, chicken, chicken thighs, one pan, peri peri, winter
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 4 people


  • pan, suitable for oven
  • mixing bowl


  • Marinade:
  • 1 kg chicken thighs
  • splash of oil
  • 2-3 tbsp of peri peri seasoning to taste
  • salt to taste - see notes
  • paprika to taste
  • 1/2 tbsp garlic powder
  • 1-2 tsp lemon juice
  • 1-2 tsp honey
  • 1 tsp oregano (and any other seasoning, optional)
  • To cook:
  • 1 tsp oil
  • 1 onion diced
  • 1 400g can blended plum tomatoes
  • 2.5 tbsp tomato purée
  • salt to taste
  • pepper to taste
  • 200 g bulgur wheat
  • 1-2 cups water
  • 2-3 carrots diced
  • 1/2 cup frozen peas
  • 1/2 cup sweetcorn


  • Add the chicken thighs to a bowl along with 1 tsp vegetable oil, peri peri seasoning, salt, paprika, garlic powder, lemon juice, honey and oregano. Marinade for 30 minutes (optional).
  • Dice the onions, carrots and set aside.
  • Preheat oven to 180C. Part-fry the chicken thighs until brown, then remove. Then add 1 tsp oil to pan and sauté the onions. Pour in the canned tomatoes and add tomato puree. Bring to boil and add salt and pepper to taste.
  • Stir in bulgur wheat, add water and simmer for 10 minutes (add more water if needed).
  • Add carrots, peas, corn and chicken to pan and bake for 20-30 minutes, until the chicken is cooked through.


[embedyt] https://www.youtube.com/watch?v=HzdejBo-o78[/embedyt]
Peri peri seasoning may already have salt so you many not need extra.