Harissa Chicken Breast on Cranberry Bulgur
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Harissa Chicken Breast on Cranberry Bulgur

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.

Calorie Smart
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 time20 minutes


serving amount

20 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

30 grams

Dried Cranberries

1 pack(s)

Diced British Chicken Breast

12 grams

Red Wine Vinegar

(Contains Sulphites)

30 grams

Tomato Puree

50 grams

Harissa Paste

(Contains Sulphites)

40 grams

Baby Spinach

20 grams

Baby Leaf Mix

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

1 tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2411 kJ
Energy (kcal)576 kcal
Fat16.3 g
of which saturates2.3 g
Carbohydrate65.8 g
of which sugars16.8 g
Protein41.5 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Large Bowl


Get Started

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.

Fry the Chicken

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.

Make the Dressing

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.

Build the Flavour

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.

Final Touches

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.