Paprika Chicken
with Bulgur and Olive Jumble
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100
Feta Cheese
125
Baby Plum Tomatoes
30
Olives
1
Chicken Stock Powder
120
Bulgur Wheat
(Contains: Cereals containing gluten)
210
Diced Chicken Thigh
15
Honey
2
Garlic Clove**
1
Smoked Paprika
1
Mint
1
Red Onion
½
Cucumber
(May contain traces of: Celery)
Not included in your delivery
240
Water for the Bulgur
Utensils
Instructions
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!
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