Greek Inspired Chicken Thighs
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Greek Inspired Chicken Thighs

Greek Inspired Chicken Thighs

with Garlic Bulgur Wheat

These Greek Inspired Chicken Thighs are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time30 minutes


serving amount

3 unit(s)

Garlic Clove

20 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

3 unit(s)

British Chicken Thighs

1 sachet(s)

Roasted Spice and Herb Blend

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

40 grams

Baby Spinach

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

40 grams


240 milliliter(s)

Water for the Bulgur

150 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3441 kJ
Energy (kcal)822 kcal
Fat45.6 g
of which saturates20.4 g
Carbohydrate63.3 g
of which sugars8.9 g
Protein46.3 g
Salt4.03 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Large Frying Pan


Bulgur Time

Peel and grate the garlic (or use a garlic press).

Pop a medium saucepan (with a tight-fitting lid) on medium-high heat. Melt in half the butter (see pantry for amount). When hot, add the half of the garlic and stir-fry for 1 min.

Pour the water for the bulgur wheat (see pantry for amount) into the saucepan. Stir in half of 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.

Get Frying

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once the oil is hot, lay the chicken thighs flat in the pan. Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Add the Flavour

Once the chicken is browned, add the roasted spice and herb blend and remaining garlic into the pan. Fry for 1 min.

Simmer the Sauce

Pour the passata and water for the sauce (see pantry for amount) into the frying pan. Stir in the sun-dried tomato paste, remaining chicken stock paste and sugar (see pantry for amount). 

Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finish the Bulgur

When the bulgur wheat is ready, fluff it up with a fork. Taste the bulgur wheat and season with salt and pepper if needed. 

When the chicken stew is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the remaining pantry butter (see pantry for amount). Taste the stew and season with salt and pepper if needed.

Serve Up

Share the bulgur wheat between bowls.

Top with the chicken thighs and spoon over the sauce.

Crumble the Greek style salad cheese over the top to finish.