Harissa Chicken Breast on Cranberry Bulgur
with Spinach and Baby Leaf Salad
This delicious Harissa Chicken Breast on Cranberry Bulgur has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Chicken Stock Paste
(Contains Cereals containing gluten)
Diced Chicken Breast
Red Wine Vinegar
Baby Leaf Mix
Not included in your delivery
Water for the Bulgur
Olive Oil for the Dressing
Water for the Sauce
Pour the water for the bulgur wheat (see pantry for amount) into a large 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. Stir the cranberries into the bulgur, 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, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the chicken cooks, in a large bowl, combine the red wine vinegar, olive oil for the dressing (see pantry for amount) and a good pinch of sugar (if you'd like). Season with salt and pepper.
Leave your dressing aside for now.
Once the chicken is cooked, stir in the tomato puree and harissa paste (add less if you'd prefer things milder) and fry for a further 1 min.
Pour in the water for the sauce (see pantry for amount) and the remaining chicken stock paste. Add a pinch of sugar (if you'd like).
Stir and bring to the boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.
Once thickened, stir the spinach into the pan a handful at a time until wilted and piping hot, 1-2 mins.
When ready, fluff up the bulgur with a fork. Spoon half of the dressing over the bulgur and stir through.
Toss the baby leaves through the remaining dressing.
Share the cranberry bulgur between your plates.
Spoon the harissa chicken and spinach over the top.
Serve the dressed baby leaf salad alongside.