Harissa-spiced chicken with bulgur wheat
This spicy harrissa dish will bring the taste of Morocco to your home
- Prep:10 mins
- Serves 4
Nutrition per serving
- kcal 536
- fat 11g
- saturates 2g
- carbs 65g
- sugars 8g
- fibre 2g
- protein 49g
- salt 1.06g
- 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 nuts
- handful ready-to-eat apricot
- 300g bulghar wheat
- 600ml hot chicken stock (from a cube)
- handful coriander, leaves only, chopped
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.
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.
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, bulghar and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.
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 bulghar with a fork and scatter with the coriander to serve.