Harissa-spiced chicken with bulgur wheat

Name: Harissa-spiced chicken with bulgur wheat
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
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 Tbsps pine nut; 1 handful ready-to-eat apricot; 300 grams bulgur wheat; 600 milliliters hot chicken stock (from a cube); 1 handful coriander, leaves only, chopped

If you have around 30 minutes to spend in the kitchen, Harissa-spiced chicken with bulgur wheat might be a super dairy free recipe to try. This recipe makes 4 servings with 648 calories, 62g of protein, and 16g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of coriander, chicken breasts, pine nut, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people really liked this main course.

Instructions

Rub 1 tbsp harissa paste over the chicken.

Ingredients you will need

Whole Chicken

Harissa

Dry Seasoning Rub

Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it wont be cooked through at this stage).

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pine Nuts

Apricot

Bulgur

Onion

Stock

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.

Ingredients you will need

Coriander