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Mediterranean Recipes

Harissa Chicken

Harissa Chicken

Harissa Chicken

with Pomegranate Tabbouleh

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The pomegranate, has been celebrated as a symbol of ambition and prosperity since Ancient Egyptian times. In fact, it seems that pretty much every ancient culture all over the world has drawn, praised and written about it throughout the ages. For tonight’s dinner you’ll be taking the bold step of cooking with it and we’re sure you’ll be making your own little piece of dinner time history.

Tags:

Spicy

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

½

Lemon

¾

Bulgur Wheat

(Contains: Cereals containing gluten)

4

British Chicken Thighs

1

Harissa Paste

½

Red Onion

3

Flat Leaf Parsley

2

Vine Tomatoes

1

Greek Style Natural Yoghurt

(Contains: Milk)

1

Pomegranate Seeds

Nutritional information

/ per serving

Energy (kcal)766 kcal

Energy (kJ)3205 kJ

Fat14 g

of which saturates5 g

Carbohydrate62 g

Protein90 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Pot

•Knife

•Bowl

•Grill Pan

•Plate

Instructions

1

Bring 250ml of water to the boil and grate the zest of half your lemon. Pour the bulgur wheat into the boiling water and add the zest and ¼ tsp of salt. Place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into the wheat.

Chop up the chicken

2

Chop the chicken into small, bite-sized pieces. Mix the chicken with the harissa.

Chop the tomatoes

3

Peel and finely chop half the onion and roughly chop the parsley. Cut the tomatoes in half and roughly chop into 11/2cm pieces.

4

Mix the yoghurt with 1 tbsp of lemon juice and a pinch of salt and pepper.

Fry the Chicken

5

Heat a frying pan on medium high heat and add 1 tbsp of olive oil. Fry off the chicken for around 5 mins or until it is no longer pink in the middle.

Mix in the onion and tomato

6

Once ready add 1 tbsp of olive oil and 1 tbsp of lemon juice to the bulgur wheat. Mix in the onion, tomato and two-thirds of the parsley.

7

Serve the chicken mixed into the bulgur wheat salad and sprinkle the pomegranate seeds over the top with the remaining parsley. Drizzle with the yoghurt and fill your boots!

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