Mary Berry Chicken Legs With Smoky Bulgur Wheat Recipe [Tips & Tricks]

If you’re looking for a deliciously simple yet impressive meal, Mary Berry’s chicken legs with smoky bulgur wheat recipe is an absolute must-try. It’s the perfect balance of flavors, with tender, juicy chicken legs that are beautifully seasoned and paired with a smoky, aromatic bulgur wheat that’s both hearty and satisfying.

The combination is not only incredibly tasty but also a great way to elevate a regular dinner into something special. Plus, it’s easy to make, so even if you’re a beginner in the kitchen, you’ll feel like a pro!.

Mary Berry Chicken Legs With Smoky Bulgur Wheat Recipe

Ingredients Needed

For this recipe, the ingredients are thoughtfully chosen to bring out both comfort and flavor. Here’s a breakdown of what you will need:

For The Chicken Legs

• Chicken legs (drumsticks or thighs): The star of the dish, chicken legs are flavorful and juicy. Opt for skin-on chicken for a crispy exterior when cooked. The dark meat of the legs holds up well to robust flavors and cooking times.
• Olive oil: This will help to crisp up the skin, provide moisture, and infuse flavor during cooking.
• Garlic: Freshly minced garlic adds depth and richness to the chicken, giving it an aromatic base that complements the smoky flavor profile of the bulgur wheat.
• Lemon: The zest and juice of a lemon brighten up the chicken with a burst of freshness. The acidity helps to cut through the richness of the meat.
• Fresh thyme: An herbaceous addition, thyme imparts a subtle earthy flavor to the chicken. Fresh thyme, in particular, has a more fragrant, lively taste than dried.
• Paprika: For the smoky aspect of the dish, paprika is essential. This spice is aromatic and imparts a slightly sweet, smokey flavor that pairs wonderfully with the bulgur wheat.
• Salt and pepper: To season the chicken and bring all the flavors together, salt and pepper are essential to taste.

For The Smoky Bulgur Wheat

• Bulgur wheat: The base of this side dish, bulgur wheat is a quick-cooking grain that absorbs flavors beautifully. Its nutty taste and tender texture make it the perfect complement to the savory chicken.
• Smoked paprika: Just like in the chicken, smoked paprika is used here to infuse the bulgur wheat with its characteristic smoky depth. It gives the dish a cohesive flavor profile.
• Vegetable or chicken stock: Stock is used to cook the bulgur, enhancing its flavor and keeping it moist and tender. It adds a savory background note that balances the smokiness.
• Olive oil: A bit of olive oil in the bulgur adds richness and helps to lightly sauté the grains, adding texture and flavor.
• Onion: Chopped onions add sweetness and a savory note to the bulgur. When sautéed, they caramelize slightly and bring out their natural sugars.
• Fresh parsley: A garnish of fresh parsley adds a bright, herbal note to the dish, enhancing both the visual appeal and flavor.

Equipment Needed

To bring this recipe to life, you will need the following equipment:

• Baking tray: You’ll need a large, flat baking tray for roasting the chicken legs. This allows the chicken to cook evenly and develop a crispy skin. A rimmed baking tray is ideal to catch any juices that may render from the chicken.
• Large pan or saucepan: For preparing the bulgur wheat, a wide and shallow pan works best. It allows the grains to cook evenly and absorb the flavors of the stock and spices.
• Knife and chopping board: For prepping your garlic, onions, lemon, and herbs. A sharp knife will help to chop ingredients quickly and efficiently.
• Spoons and tongs: You will need spoons for stirring the bulgur and tongs for turning the chicken legs in the oven. Tongs make it easier to handle the chicken without piercing the skin, which helps retain the juices.
• Zester or grater: For zesting the lemon, a fine grater or zester will ensure you get just the thin outer layer of the peel, which is packed with essential oils and bright flavor.

How To Make Mary Berry’s Chicken Legs With Smoky Bulgur Wheat

Creating this dish is a straightforward but flavorful process. Here’s a step-by-step guide to bring this recipe to life:

Step 1: Prepare The Chicken Legs

1. Preheat your oven to 200°C (400°F), ensuring it’s hot enough to get a nice crisp on the chicken skin.
2. Drizzle olive oil over the chicken legs and rub them all over to coat them evenly. This will help the skin crisp up during roasting.
3. Season with salt, pepper, garlic, paprika, and fresh thyme. Make sure to rub the seasonings evenly over the chicken for full flavor.
4. Zest and juice the lemon over the chicken legs. The zest will add fragrance, while the juice will help tenderize the meat and balance the richness of the dish.
5. Place the chicken legs on a baking tray and roast them for about 35-40 minutes, or until the skin is golden and the chicken is cooked through. The internal temperature should reach 75°C (165°F) for safety.

Step 2: Cook The Smoky Bulgur Wheat

1. In a large pan, heat a splash of olive oil over medium heat. Add the chopped onions and sauté them until they’re soft and translucent, about 5 minutes.
2. Stir in the smoked paprika and let it bloom for a minute, releasing its smoky aroma.
3. Add the bulgur wheat to the pan and toast it for 2-3 minutes, stirring constantly. This helps to enhance the nutty flavor of the grain.
4. Pour in the stock (vegetable or chicken) and bring it to a boil. Reduce the heat and let the bulgur simmer for about 12-15 minutes, or until the grains are tender and have absorbed the liquid. If necessary, add a little more stock or water during cooking.
5. Once cooked, fluff the bulgur with a fork to separate the grains. Stir in fresh parsley for a burst of freshness, and season with additional salt and pepper to taste.

Step 3: Serve

1. Plate the smoky bulgur wheat first, creating a bed for the crispy chicken legs to rest on.
2. Garnish with a little extra parsley for color and a squeeze of fresh lemon juice for brightness.
3. Serve hot, letting the smoky, savory flavors meld together for a delicious meal.

Expert Tips

• Choosing the Right Chicken: For extra flavor, try marinating the chicken legs for a few hours (or overnight) before cooking. A simple marinade of olive oil, garlic, lemon, and herbs can infuse the chicken with even more flavor.
• Stock Variations: If you’re looking for a richer taste, consider using homemade stock, or opt for a low-sodium version if you’re watching your salt intake. You could even use a little bit of white wine in the bulgur’s cooking liquid for added complexity.
• Crispier Chicken Skin: To achieve super crispy chicken skin, start by roasting the chicken at a high temperature (around 220°C / 450°F) for the first 10-15 minutes, then lower the temperature to 180°C / 350°F for the remainder of the cooking time. This allows the skin to crisp up quickly before the meat cooks through.
• Flavor Enhancements: Feel free to experiment with adding other spices to the bulgur, such as cumin, coriander, or chili flakes, to customize the dish to your liking.
• Resting the Chicken: After roasting, let the chicken legs rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist and tender.

Mary Berry’s Chicken Legs with Smoky Bulgur Wheat is a perfect balance of savory and smoky flavors, with the crispy chicken complementing the nutty, smoky grains. The dish is simple enough for a weeknight meal but elegant enough for a special occasion.

The combination of tender chicken and aromatic bulgur, along with the bright burst of lemon and fresh parsley, creates a satisfying and delicious meal that will please both the eyes and the palate. Whether you’re cooking for a family dinner or looking to impress guests, this dish delivers on flavor, ease of preparation, and overall satisfaction. Happy cooking!.

Easy Recipe Variations For Mary Berry’s Chicken Legs With Smoky Bulgur Wheat

Mary Berry’s Chicken Legs with Smoky Bulgur Wheat is already a flavorful and satisfying dish, but if you’re in the mood for something a bit different or want to use ingredients you have on hand, there are several easy variations to try. These alternatives maintain the essence of the dish while offering new twists that can excite your taste buds.

1. Spicy Chicken Legs: If you’re a fan of spice, take the chicken legs to the next level by marinating them in a mixture of olive oil, smoked paprika, cayenne pepper, garlic powder, and a squeeze of lemon juice. The extra heat adds a fiery kick that balances beautifully with the smoky flavor of the bulgur wheat. To complement the spicy chicken, you can also add a dollop of cooling yogurt mixed with fresh mint as a garnish.

2. Citrusy Herb Chicken: For a fresh, vibrant twist, replace the smoky flavor profile with citrus and herbs. Marinate the chicken in lemon zest, thyme, oregano, and a dash of olive oil. This variation adds brightness and a herbal note that pairs wonderfully with the nutty flavor of bulgur wheat. You could even swap the smoky seasoning for a lemon-infused olive oil drizzle just before serving, elevating the entire dish with refreshing citrusy undertones.

3. Vegetarian Variation with Smoky Bulgur Wheat: If you’re looking for a plant-based version of this dish, you can easily substitute the chicken with grilled vegetables. Try using a mix of eggplant, bell peppers, and zucchini, all roasted or grilled to bring out their natural sweetness. The smoky bulgur wheat serves as an excellent base, and the vegetables, seasoned with similar spices to the chicken, create a hearty and satisfying vegetarian dish. Adding roasted chickpeas or a handful of toasted nuts on top adds texture and protein, rounding out the meal beautifully.

4. Moroccan-Inspired Chicken Legs: For a Moroccan-inspired twist, season the chicken with a blend of cumin, coriander, cinnamon, and turmeric. A sprinkle of raisins or apricots during cooking can add a subtle sweetness to the dish. To enhance this variation further, you could cook the bulgur wheat in a spiced broth infused with saffron, creating a deeper, richer flavor that aligns with Moroccan cuisine’s aromatic spices.

5. Lemon and Feta Bulgur Wheat: If you want to change up the bulgur wheat itself, consider tossing it with crumbled feta cheese, lemon zest, and fresh herbs like parsley and mint after it’s cooked. The creamy feta provides a tangy contrast to the smoky grain, while the lemon and herbs brighten up the entire dish, offering a delightful balance of flavors.

These variations are simple but impactful, ensuring that Mary Berry’s original recipe stays just as delicious while offering flexibility for those looking to customize their meal.

Best Practices To Store Leftovers

Leftovers from Mary Berry’s Chicken Legs with Smoky Bulgur Wheat can be a great treat for the next day, but proper storage is crucial to maintain flavor, texture, and food safety.

1. Cool Down Quickly: After serving, let the chicken and bulgur wheat cool to room temperature (within two hours) before storing. This helps prevent the growth of bacteria that can occur if the food remains in the ‘danger zone’ (between 40°F and 140°F) for too long.

2. Use Airtight Containers: Store leftovers in airtight containers to keep the chicken and bulgur wheat fresh. A tightly sealed container will help preserve the moisture of the chicken legs and prevent the grains from drying out. If you have large portions, divide the leftovers into smaller portions for easier reheating and better preservation.

3. Refrigeration: Place the airtight containers in the refrigerator if you plan to eat the leftovers within 3-4 days. Both the chicken and the bulgur wheat hold up quite well in the fridge, though the texture of the bulgur might change slightly upon reheating.

4. Freezing: If you want to keep leftovers for longer, freezing is a great option. To do so, let the chicken and bulgur wheat cool completely, then place them in freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to avoid freezer burn. Chicken legs can be frozen for up to 3 months, and the bulgur wheat can last around 2 months in the freezer.

5. Reheating: To reheat leftovers, thaw frozen portions overnight in the fridge. For optimal results, reheat the chicken in the oven at 350°F (175°C) for about 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C). You can reheat the bulgur wheat in a microwave, adding a splash of water to help revive its moisture. Stir halfway through heating for even warmth.

By following these best practices, you can enjoy your leftovers without compromising on taste or safety.

What Goes Well With Chicken Legs With Smoky Bulgur Wheat

Mary Berry’s Chicken Legs with Smoky Bulgur Wheat is already a well-rounded dish with a delicious combination of protein and grains. However, pairing it with complementary sides or garnishes can elevate the meal even further. Here are some options that go beautifully with this dish:

1. Roasted Vegetables: Roasted vegetables, such as carrots, sweet potatoes, and Brussels sprouts, add both color and nutrition to the plate. Their natural sweetness contrasts nicely with the smoky and savory flavors of the chicken and bulgur wheat. Plus, they provide additional texture, making each bite more interesting.

2. Green Salad with Lemon Vinaigrette: A crisp green salad with a tangy lemon vinaigrette is a perfect contrast to the rich and smoky flavors of the main dish. Opt for fresh greens like arugula, spinach, or mixed lettuce, and include ingredients like cucumbers, cherry tomatoes, and red onions for added crunch and freshness.

3. Tzatziki Sauce: For a creamy and refreshing accompaniment, serve the chicken and bulgur wheat with a side of tzatziki. The cool cucumber, yogurt, and dill sauce provides a cooling element that complements the smoky spices and balances the heat if you decide to add a bit of spice to the chicken.

4. Pita Bread or Flatbreads: If you want to make the meal more substantial, a warm pita or flatbread would be a great side. These can be used to scoop up the bulgur wheat or to wrap around the chicken, creating a delightful handheld bite.

5. Grilled Halloumi: Adding a touch of grilled halloumi cheese brings a rich, salty flavor that pairs wonderfully with the smoky undertones of the bulgur wheat. The crispy texture on the outside and soft interior of the halloumi provide a delightful contrast to the other components of the dish.

6. Pickled Vegetables: A small serving of pickled vegetables-such as radishes, onions, or cucumbers-can add a zesty, tangy element that cuts through the richness of the chicken and bulgur wheat, offering a delightful contrast in both flavor and texture.

These side dishes enhance the overall experience and ensure that your meal remains balanced and satisfying, with a variety of tastes and textures complementing the main dish.

Conclusion

Mary Berry’s Chicken Legs with Smoky Bulgur Wheat is a wonderfully balanced dish that combines tender, flavorful chicken with the hearty and aromatic texture of bulgur wheat. The recipe itself is versatile, offering numerous opportunities for customization depending on personal taste preferences or dietary needs. Whether you opt for a spicier version, a vegetarian alternative, or a different spin on the bulgur wheat itself, the dish remains satisfying and comforting.

When storing leftovers, ensuring proper cooling, airtight storage, and mindful reheating practices will help preserve the dish’s integrity, so you can enjoy it over multiple meals. Additionally, pairing this recipe with complementary sides like roasted vegetables, a crisp salad, or a tangy yogurt-based sauce can further elevate the dining experience, providing variety and balance to the meal.

Ultimately, Mary Berry’s Chicken Legs with Smoky Bulgur Wheat is a timeless dish with endless possibilities, perfect for family dinners, gatherings, or meal prep. It strikes the right balance between simplicity and flavor, and with a little creativity, you can enjoy many different variations that continue to delight.

FAQs

What Are The Main Ingredients In Mary Berry’s Chicken Legs With Smoky Bulgur Wheat Recipe?

The main ingredients include chicken legs, bulgur wheat, smoked paprika, onions, garlic, tomatoes, and a variety of herbs and spices. The dish is seasoned with olive oil, salt, and pepper to bring out rich flavors.

How Long Does It Take To Cook Mary Berry’s Chicken Legs With Smoky Bulgur Wheat?

The recipe takes about 1 hour and 15 minutes in total. This includes approximately 15 minutes for preparation and around 1 hour for cooking the chicken and bulgur wheat.

Can I Make Mary Berry’s Chicken Legs With Smoky Bulgur Wheat Recipe In Advance?

Yes, you can prepare the dish in advance. The chicken and bulgur wheat can be cooked and stored separately in the refrigerator for up to two days. Simply reheat before serving.

What Is Smoky Bulgur Wheat, And How Is It Prepared In This Recipe?

Smoky bulgur wheat is a flavorful base made by cooking bulgur wheat with smoked paprika, onions, garlic, and stock. This gives the bulgur a smoky, rich taste that complements the seasoned chicken legs.

Can I Substitute Chicken Legs With Another Type Of Chicken In This Recipe?

Yes, you can substitute chicken legs with chicken thighs or breasts if you prefer. However, cooking times may vary, so adjust accordingly for the different cuts of chicken.

Is It Necessary To Marinate The Chicken Before Cooking?

No, marinating is not necessary for Mary Berry’s chicken legs with smoky bulgur wheat. The recipe relies on seasoning the chicken with spices before roasting, ensuring the flavor develops during the cooking process.

Can I Make This Recipe Vegetarian?

Yes, to make the recipe vegetarian, you can replace the chicken legs with a plant-based protein, such as roasted vegetables, tempeh, or chickpeas. Just adjust the cooking times as needed.

What Sides Pair Well With Mary Berry’s Chicken Legs With Smoky Bulgur Wheat?

This dish is quite filling on its own, but you can serve it with a fresh green salad, roasted vegetables, or a yogurt-based sauce like tzatziki for added flavor and texture.

Can I Use A Different Grain Instead Of Bulgur Wheat?

Yes, you can substitute bulgur wheat with other grains like quinoa, couscous, or even rice. However, the cooking times and liquid ratios may vary depending on the grain you choose.

How Do I Ensure The Chicken Legs Are Crispy And Well-cooked?

To get crispy chicken legs, ensure the skin is dry before seasoning, and roast the chicken at a high temperature (around 200°C/400°F). If needed, you can broil the chicken for the last few minutes to achieve an extra-crispy finish.