Harissa Cranberry Chicken on Bulgur

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.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Roughly chop the cranberries. 

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

a) Pour in the passata, water for the sauce (see pantry for amount) and the remaining chicken stock paste.

b) Stir in the cranberries and 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.

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.