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Harissa Diced Chicken Breast on Jewelled Bulgur
Harissa Diced Chicken Breast on Jewelled Bulgur

Harissa Diced Chicken Breast on Jewelled Bulgur

with Charred Courgette and Mint Yoghurt

A customer favourite, this Harissa Diced Chicken Breast on Jewelled Bulgur is a tried-and-tested recipe that always wins with a crowd.

Tags:
Spicy
Customer Favourite
Allergens:
Gluten
Milk

The quantities provided above are averages only.

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.

Total30 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1

Garlic Clove**

1

Echalion Shallot

1

Courgette

(May contain traces of: Sellerie)

1

Medium Tomato

1

Mint

30

Dried Cranberries

10

Chicken Stock Paste

120

Bulgur Wheat

(Contains: Gluten)

260

Diced British Chicken Breast

37.5

Harissa Paste

75

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

240

Water for the Bulgur

Nutritional information

Energy (kJ)2327 kJ
Energy (kcal)556 kcal
Fat20.5 g
of which saturates1.9 g
Carbohydrate71.6 g
of which sugars20.5 g
Protein43.3 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Bowl
Pan

Instructions

Get Prepped
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.

Cook the Bulgur
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 (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.

Char the Courgette
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.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Fry the Chicken
4

Once hot, add the diced chicken to the pan 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. It's cooked when no longer pink in the middle.

Finishing Touches
5

Once the chicken is cooked, remove from the heat and let it cool slightly. Stir the harissa (add less if you'd prefer things milder) into the pan to coat the chicken.

Once cooked, 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.

Serve
6

Serve the jewelled bulgur in bowls and top with the harissa chicken.

Add a dollop of mint yoghurt to finish.

Enjoy!

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