Name: Harissa-spiced chicken with bulgur wheat
Total time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 tbsp harissa paste (we used Belazu Rose Harissa); 4 skinless chicken breasts; 1 tbsp vegetable oil or sunflower oil; 1 onion halved and sliced; 2 tbsp pine nut; handful ready-to-eat apricot; 300g bulgur wheat; 600ml hot chicken stock (from a cube); handful coriander leaves only, chopped

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Harissa-spiced chicken with bulgur wheat

Harissa-spiced chicken with bulgur wheat

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.22 ratingsRate

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This spicy harissa dish will bring vibrant flavours to your table

Easily halved

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp harissa paste

(we used Belazu Rose Harissa)
4 skinless chicken breasts
1 tbsp vegetable oil

or sunflower oil
1 onion

halved and sliced
2 tbsp pine nut
handful ready-to-eat apricot
300g bulgur wheat
600ml hot chicken stock

(from a cube)
handful coriander

leaves only, chopped

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Nutrition: per serving

kcal536
fat11g
saturates2g
carbs65g
sugars8g
fibre2g
protein49g
salt1.06g

low

Method

step 1

Rub 1 tbsp harissa paste over the chicken. Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it won’t be cooked through at this stage). Remove and set aside.
step 2

Add the onions, then gently fry for 5 mins until soft. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulgur and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.
step 3

Return the chicken to the pan, re-cover and cook for 5 mins on a low heat until the liquid has been absorbed and the chicken is cooked through. Fluff up the bulgur with a fork and scatter with the coriander to serve.

RECIPE TIPS

BULGUR WHEAT

Bulgur, which originates from North African cooking, is wheat that has been dehusked, cooked, dried then cracked into small pieces. If you want more spice, add 1 more tbsp harissa paste with the apricots.

Recipe from Good Food magazine, March 2007

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A star rating of 4.5 out of 5.22 ratings

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