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

with Spinach and Baby Leaf Salad

Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.

Tags:
Quick
Under 650 calories
High Protein
Allergens:
Cereals containing gluten
Sulphites

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
DifficultyEasy

Ingredients

serving amount

25 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

30 grams

Dried Cranberries

240 grams

Diced Chicken Breast

2 unit(s)

Garlic Clove

12 milliliter(s)

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

220 milliliter(s)

Water for the Bulgur

½ tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2374 kJ
Energy (kcal)568 kcal
Fat14.6 g
of which saturates2 g
Carbohydrate67 g
of which sugars17.1 g
Protein42.1 g
Salt3.17 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Large Frying Pan
Large Bowl

Instructions

1

a) Pour the water for the bulgur (see pantry for amount) into a large saucepan.

b) Stir in the chicken stock paste (15g/20g/30g - you'll use the rest later) and bring to the boil.

c) 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.

d) Leave to the side for 12-15 mins or until ready to serve.

2

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

b) Once hot, add the diced chicken and season with salt and pepper.

c) 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.

3

a) While the chicken cooks, peel and grate the garlic (or use a garlic press).

b) 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).

c) Season with salt and pepper. Leave your dressing aside for now.

4

a) Once the chicken is cooked, stir in the garlic, tomato puree and harissa paste (add less if you'd prefer things milder) and cook until fragrant, 1 min.

b) 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).

c) Stir and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

5

a) Once thickened, stir the spinach into the chicken pan a handful at a time until wilted and piping hot, 1-2 mins.

b) When ready, fluff up the bulgur with a fork. Spoon half of the dressing over the bulgur and stir through.

c) Toss the baby leaves through the remaining dressing. TIP: Don't add the leaves too early or they'll go soggy.

6

a) Share the cranberry bulgur between your bowls.

b) Spoon the harissa chicken and spinach over the top. 

c) Serve the dressed baby leaf salad alongside.

Enjoy!

7

Step 2 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.