Honey Harissa Glazed Chicken

Halve, peel and chop the red onion into small pieces. 

Heat a drizzle of oil and the butter (see pantry for amount) in a medium saucepan on medium heat.

When the butter has melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the courgette and slice into 1cm thick rounds.

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.

Meanwhile, once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins.

Stir in half the garlic and cook for 1 min more.

Pour in the water for the bulgur (see pantry for amount), stir in the veg stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the courgette and cook until charred, 3-4 mins each side.

Once charred, lower the heat and add the remaining garlic. Fry for 30 secs. Season with salt and pepper and transfer to a bowl, cover to keep warm and set aside.