Chermoula Chicken Breast and Sour Cherry Cabbage Bulgur
with Wild Rocket, Greek Style Cheese and Yoghurt
- Cereals containing gluten
- Wheat
- Milk
Tart, tangy and slightly sweet, this sour cherry sauce is a fancy bit of flair for your midweek dinner. Pairing with chicken, warming chermoula spices and a side of traditional bulgur, this dish has Middle Eastern roots with a twist.
Ingredients
2 unit(s)
British Chicken Breasts
1 sachet(s)
Chermoula Spice Mix
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
120 grams
Pre-Cut Red Cabbage
50 grams
Harissa Paste
30 grams
Sour Cherry Compote
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, lay the chicken breasts flat in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
d) Fry until browned all over, 5 mins each side.
a) Once the chicken is browned, pop it onto a baking tray lined with foil.
b) Sprinkle over the chermoula style spice mix and turn to coat.
c) Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Once the chicken is cooked, drizzle over the honey (see pantry for amount).
a) Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil.
b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
d) While everything cooks, halve the red cabbage, cut out and discard the tough core, then finely slice.
a) Give the frying pan a quick clean, then return to a medium-high heat with a drizzle of oil.
b) Once hot, add the cabbage and stir-fry for 2 mins.
c) Season with salt and pepper, add a splash of water, mix well and cover with a lid (or some foil). Cook until just tender, 3-4 mins.
d) Stir in half the harissa paste and the sour cherry compote and fry for 1 min more. Taste and season with more salt and pepper if needed.
a) When the bulgur is cooked, fluff up the grains with a fork and stir through the remaining harissa paste.
b) Season the bulgur with salt and pepper.
c) When the chicken is cooked, slice widthways into 1cm slices.
a) Share the harissa bulgur between your serving bowls.
b) Top with the sour cherry cabbage and chermoula chicken.
c) Drizzle over the yoghurt and crumble over the Greek style salad cheese.
d) Scatter over the rocket leaves to finish.
