Ingreadient :

• 1 large corn fed chicken, spatchcocked and slashed
• 2 tbsp ras el hanout
• 100ml olive oil
• Salt and pepper
• 3 tomatoes chopped
• 2 lemons halved
• 100ml maple syrup
• 200g bulgur wheat cooked as per pack instructions
• 50g shelled pistachios, chopped
• 50g flaked almonds
• 50g pine nuts
• 50g dried apricots, chopped
• 1 large bunch mint, parsley and coriander, chopped
• 100g pomegranate seeds
• 3 lemon juice

Direction :

1. Preheat the oven to 200c.
2. For the marinade, place the chicken onto a roasting tray, drizzle in oil, sprinkle over the ras el hanout, tomatoes and season. Squeeze over the lemons, then pop in the tray to marinade for 1 hour.
3. Roast the chicken for 45 minutes to 1 hour.
4. Mix all the ingredients together for the tabbouleh, and serve with the chicken.