HARISSA-SPICED CHICKEN WITH BULGUR WHEAT

Harissa-spiced chicken with bulgur wheat image

This spicy harrissa dish will bring the taste of Morocco to your home

Provided by Good Food team

Categories Dinner, Main course, Snack, Supper

Time 30m

Number Of Ingredients 9

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

Steps:

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, bulgur 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 bulgur with a fork and scatter with the coriander to serve.

Nutrition Facts : Calories 536 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.06 milligram of sodium