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Harissa Chicken on Jewelled Bulgur

Harissa Chicken on Jewelled Bulgur

with Charred Courgette and Mint Yoghurt

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This delicious Harissa Chicken on Jewelled Bulgur has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 caloriesSpicy
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 Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Garlic Clove

1 unit(s)

Echalion Shallot

1 unit(s)

Courgette

1 unit(s)

Medium Tomato

1 bunch(es)

Mint

30 grams

Dried Cranberries

10 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

210 grams

Diced Chicken Thigh

¾ sachet

Harissa Paste

75 grams

Low Fat 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)2365 kJ
Energy (kcal)565 kcal
Fat18.6 g
of which saturates3.7 g
Carbohydrate69.3 g
of which sugars20.0 g
Protein33 g
Salt1.33 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Saucepan
Lid
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot.
Trim the courgette, then cut into small 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

Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more.
Pour the water for the bulgur wheat (see pantry for amount) into the pan, add the chicken stock paste and bring to the boil. Stir in the bulgur, bring it back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Set aside for 12-15 mins or until ready to serve.

3

Meanwhile, heat a frying pan on high heat (no oil).
  Once hot, add the courgette and cook until charred, 6-8 mins total. Turn every couple of mins - 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 (now empty) frying pan back on medium-high heat with a drizzle of oil.
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. 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 to coat the chicken.
Fluff up the bulgur using a fork 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, then mix together.

6

Serve the jewelled bulgur in bowls and top with the harissa chicken.
Add a dollop of mint yoghurt to finish.
Enjoy!