Put the chicken and all marinade ingredients in a large-ish freezer bag, seal and rub the mixture into the chicken well. Refrigerate for at least 2 hours, or overnight.
Heat oven to 200C
Place the chicken in a shallow baking dish, pour the marinade over, cover with foil, and cook for 30 minutes. Turn the grill on, remove the foil and grill until chicken is browned.
Continue with the bulgur while the chicken is cooking.
Place bulgur into a bowl, cover with boiling water, soak for 5 minutes.
In a large frying pan, heat the olive oil on a medium heat. Fry the shallots until golden, about 3 minutes. Add garlic and fry for another minute or two.
Stir in the tomato paste and ground spices, cook, stirring, until the sauce browns to intensify the flavours. Add the tomatoes, the drained bulgur and chicken stock. Season.
Stir, cover and simmer over low heat for 15 minutes. Do not allow to cook dry.
Once the bulgur is cooked, stir in the chick peas and frozen peas. Heat over low heat to warm through.
Remove from heat and allow to stand for 5 minutes, covered.
Serve with the chicken, garnish liberally with parsley.
