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2 unit(s)
British Chicken Breasts
2 unit(s)
Onion
15 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
180 grams
Sliced Mushrooms
3 unit(s)
Garlic Clove
1 bunch(es)
Mint
1 unit(s)
Pomegranate
1 sachet(s)
Roasted Spice and Herb Blend
1 sachet(s)
Dried Basil
15 grams
Honey
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
240 milliliter(s)
Water for the Bulgur
100 milliliter(s)
Water for the Chicken
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken onto a large baking tray, drizzle with oil and season with salt and pepper. Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium-high heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins.
Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the stock 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.
Finely chop the sliced mushrooms. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Firmly pat the outside of the pomegranate with the back of the spoon to help release the seeds.
When the onions are soft, add the mushrooms to the pan, season with salt and pepper, stir together and cook until the mushrooms are soft and the liquid has evaporated, 5-6 mins.
Once cooked, transfer the chicken to a plate or board. Use two forks to shred the chicken as finely as you can.
Add the shredded chicken, roasted herb and spice, dried basil and garlic to the cooked mushrooms and onions, cook for 1 min.
Pour in the water for the chicken (see pantry for amount), stir together and cook until the chicken has taken on the spice flavour and the liquid has nearly evaporated, 4-5 mins. Add the honey and cook for a further minute.
Add a splash of water if it's a little dry. Taste and add salt and pepper if you feel it needs it.
Fluff up the bulgur wheat with a fork and stir in half mint.
Divide the herby bulgur between serving bowls and top with the chicken mixture.
Drizzle over the Greek style yoghurt, sprinkle over the pomegranate seeds and mint.
Enjoy!