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Harissa Chicken

Harissa Chicken

with Fruity Jewelled Bulgur and Minty Yoghurt

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17 Green SmartPoints® per serving
17 Blue SmartPoints® per serving
12 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:Under 600 caloriesWW Approved
Allergens:Cereals containing glutenMilk

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 conflict 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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Courgette

1 unit(s)

Medium Tomato

1 bunch(es)

Mint

15 grams

Dried Cranberries

10 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

210 grams

Chicken Thigh

¾ sachet

Harissa Paste

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2328 kJ
Energy (kcal)556 kcal
Fat18.0 g
of which saturates4.0 g
Carbohydrate63 g
of which sugars18.0 g
Protein34 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Frying Pan
Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Trim the courgette, halve lengthways and chop into 2cm wide strips. Then chop into 2cm chunks. Chop the tomatoes into 1cm pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the cranberries.

2

Pour the water for the bulgur wheat (see ingredients for amount) into a large saucepan, add 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.

3

Heat a frying pan on high heat (no oil). When hot, add the courgette and cook until nicely charred, 6-8 mins total. Turn every couple of minutes - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper, then transfer to a bowl.

4

Pop the frying pan back on medium-high heat with a drizzle of oil. Once the oil is hot, add the diced chicken thigh to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.

5

Once the chicken is cooked, remove from the heat and let it cool slightly. Stir the harissa into the pan and coat the chicken. Fluff up the bulgur wheat and mix in the charred courgette, tomatoes, cranberries and half the mint. Pop the yoghurt and remaining mint into a small bowl, season with salt and pepper and mix.

6

Serve the jewelled bulgur in bowls, topped with the harissa chicken. Drizzle the minty yoghurt over to finish. Enjoy!