Double Butterflied Chicken and Passion Fruit Hot Sauce
with Spring Onion Bulgur, Charred Courgette and Greek Style Cheese
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Celery
Sharp, sweet and aromatic, passion fruit pairs wonderfully with the heat of hot sauce to create a delicious sauce for the chicken in this recipe. Serve atop of bulgur, with charred courgette on the side, and this balanced dish packs in flavour.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Spring Onion
1 unit(s)
Courgette
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
1 unit(s)
Passion Fruit
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
4 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
30 grams
Hot Sauce
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
2 tbsp
Honey
Utensils
Instructions
Halve, peel and thinly slice the red onion. Trim and thinly slice the spring onion.
Trim the courgette and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Halve the passion fruit.
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.
Once cooked, stir in the garlic and cook for 1 min.
Pour the water for the bulgur (see pantry for amount) into the onion pan, stir in the chicken stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Open it up like a book. Repeat with the other breast(s) - you've butterflied your chicken!
Put the chicken in a bowl with a drizzle of oil and the roasted spice and herb blend. Season with salt and pepper and mix together to coat. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.
Once cooked, season with salt and pepper, then transfer to a bowl. Cover and set aside.
Pop your frying pan back on medium heat (no need to clean) with a drizzle of oil.
Once hot, lay the butterflied chicken into the pan. Cook until browned and cooked through, 5-6 mins each side.
Meanwhile, using a small spoon, scoop the pulp and seeds of the passion fruit into a small bowl.
Add the hot sauce and half the honey (see pantry for amount) to the bowl and mix together. Set aside.
Once the chicken is cooked, remove the pan from the heat and add the remaining honey (see pantry for amount).
Turn to coat in the honey, then transfer to a board to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle
Fluff up the bulgur with a fork and stir through the spring onion. Share between your serving bowls and top with the courgette on one side.
Slice up the chicken and pop it on the other side of the bulgur.
Spoon over the passion fruit salsa and crumble over the Greek style salad cheese.
