Harissa Cranberry Chicken on Bulgur
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Harissa Cranberry Chicken on Bulgur

Harissa Cranberry Chicken on Bulgur

with Spinach

Designed by our chefs for a balanced lifestyle, this Harissa Cranberry Chicken on Bulgur hits the spot. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.

Tags:
Calorie Smart
•High Protein
•Spicy
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)

240 grams

Diced British Chicken Thigh

2 unit(s)

Garlic Clove

30 grams

Dried Cranberries

50 grams

Harissa Paste

(Contains Sulphites)

1 carton(s)

Tomato Passata

40 grams

Baby Spinach

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2640 kJ
Energy (kcal)631 kcal
Fat23.1 g
of which saturates4.8 g
Carbohydrate71.2 g
of which sugars19.2 g
Dietary Fiber7.1 g
Protein39.6 g
Salt3.54 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 two thirds of the chicken stock paste and bring to the boil.

c) Stir in the bulgur and a drizzle of oil (if you'd like) bring back up to the boil and simmer for 1 min. 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) 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 and harissa paste (add less if you'd prefer things milder). Cook until fragrant, 1 min.

4

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.

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.

6

a) Share the bulgur between your bowls.

b) Spoon the harissa cranberry chicken over the top. 

Enjoy!