Yakitori chicken with apricot bulgar wheat

Name: Yakitori chicken with apricot bulgar wheat
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: grated zest and juice of ½ lemon; 600 ml/21 fl oz/scant 2½ cups Chicken Stock, boiling; 125 g/4½ oz/⅔ cup bulgar wheat; 8 skinless boneless chicken thighs, cut into 2cm/¾in cubes; 200 g/7 oz/scant 1⅔ cups ready-to-eat dried apricots, finely chopped; 1 red onion, finely sliced; 2 tbsp chopped chives; 1 tbsp clear honey; sea salt and freshly ground black pepper; 250 ml/9 fl oz/1 cup soy sauce; 125 ml/4 fl oz/½ cup Chicken Stock; 50 g/1¾ oz/heaped ¼ cup dark soft brown sugar; 125 ml/4 fl oz/½ cup sake; 125 ml/4 fl oz/½ cup mirin

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Here I have combined flavours from two continents - the Japanese flavours of mirin, sake and soy with the Middle Eastern sweet fruits and grains. I love the fact that contemporary cooking has broken down so many barriers to experimenting with new ideas.

Ingredients

8 skinless boneless chicken thighs, cut into 2cm/¾in cubes

Asia
Japan
Main course

Method

Put the bulgar wheat in a large heatproof bowl, then pour over the hot stock and leave to stand for 25-30 minutes. Soak some wooden skewers in cold water.

Meanwhile, put the marinade ingredients in a saucepan over a medium heat and warm gently until the sugar has dissolved, stirring occasionally. Pour into a bowl or jug, leave to cool slightly, then chill in the fridge for 15 minutes.</