Double Chicken in Mediterranean Style Tomato & Pepper Sauce
with Herby Garlic Bulgur Wheat, Yoghurt and Pickled Onion
- Sulphites
- Cereals containing gluten
- Wheat
- Milk
- Khorasan (wheat)
- Oats
- Rye
- Barley
- Cereals containing gluten
- Kamut (wheat)
- May contain traces of allergens
- Sulphites
- Wheat
- Celery
- Milk
- Mustard
- Soya
A flavoursome mix of bulgur wheat, chicken and a rich tomato sauce, our Chicken in Mediterranean Style Tomato & Pepper Sauce is a taste of summer. Our Mediterranean style seasoning balances herbs like oregano with spices like cumin, along with plenty of onion and garlic to bring sun-kissed flavour to any dish.
Ingredients
1 unit(s)
Red Onion
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Intense™ Tomato
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat May be present: Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten, Kamut (wheat))
10 grams
Chicken Stock Paste
540 grams
British Chicken Mini Fillets
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
27 grams
Apricot Jam
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Pickle
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large saucepan on medium heat.
Add half the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, pop the remaining onion into a small bowl and add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.
Meanwhile, cut the tomato into 2cm chunks. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Peel and grate the garlic (or use a garlic press).
Roughly chop the parsley (stalks and all).
Add the garlic to the onion and fry for a further min.
Stir in the bulgur until coated, 30 secs.
Stir in the chicken stock paste and water for the bulgur wheat (see pantry for amount). Bring to the boil and simmer for 1 min. Put a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken mini fillets, tomatoes and pepper to 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.
Season with salt and pepper and fry until the chicken is browned on each side and cooked through, 10-12 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the chicken is browned, stir in the Mediterranean style seasoning, apricot jam and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
Once thickened, stir in the butter (see pantry for amount) until melted. Season with salt and pepper and remove from the heat.
Once the bulgur is cooked, fluff up the grains with a fork and stir in half the parsley.
Share the herby bulgur between your serving bowls.
Top with the chicken and veg, spooning over any remaining sauce.
Finish by drizzling over the yoghurt and sprinkling over the pickled onion and remaining parsley.
