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) Cut the tomato into 1cm chunks.

c) Roughly chop the cranberries. 

d) 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.

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 and stir through the tomato chunks.