HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPaprika Chicken
Paprika Chicken

Paprika Chicken

with Bulgur and Olive Jumble

Read more


Allergens:MilkCereals containing gluten

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 conflict 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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

1 bunch(es)


30 grams

Black Olives

100 grams

Feta Cheese


120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

10 grams

Chicken Stock Paste

210 grams

Chicken Thigh

1 sachet


1 sachet

Smoked Paprika

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2441 kJ
Energy (kcal)584 kcal
Fat22.0 g
of which saturates8.0 g
Carbohydrate60 g
of which sugars13.0 g
Protein36 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Measuring Cups
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Halve, peel and chop the onion into small pieces. b) Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. c) Pick the mint leaves from their stalks and roughly chop (discard the stalks). d) Roughly chop the olives. Crumble the feta.


a) Heat a splash of oil in a medium saucepan on a medium-high heat. When hot, add the onion, cook stirring occasionally until soft, 4-5 mins. b) Add half of the garlic and cook stirring frequently for 1 min. Stir in the bulgur wheat, chicken stock paste and water (see ingredients for amount). c) Bring to the boil. Pop a lid on the pan and set aside for 12-15 mins or until ready to serve.


a) Heat a splash of oil in a large frying pan over a medium-high heat. b) When hot add the chicken and cook stirring occasionally until browned all over, 6-7 mins.


a) When browned add the honey, smoked paprika, the remaining garlic, season with salt and pepper and a splash of water. b) Cook stirring frequently until the chicken is glazed, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


a) Fluff up the bulgur wheat with a fork and gently stir through the baby plum tomatoes, olives, mint and half of the feta. b) Season to taste with salt and pepper.


a) Share the bulgur between your bowls and top with the glazed chicken. b) Crumble over the remaining feta and enjoy!