Looking for a tasty midweek dinner option? Try cooking up our Paprika Chicken with Bulgur & Olives in just 20 minutes for a balanced and tasty meal.
Always refer to the product label for the most accurate ingredient and allergen information.
Baby Plum Tomatoes
Chicken Stock Powder(ContainsCelery)
Diced Chicken Thigh
Water for the Bulgur
a) Halve, peel and chop the onion into small pieces. b) Peel and grate the garlic (or use a garlic press). c) Trim the cucumber then quarter lengthways. Chop widthways into small pieces. d) Halve the baby plum tomatoes. e) Pick the mint leaves from their stalks and roughly chop (discard the stalks). f) Roughly chop the olives. g) Crumble the feta.
a) Heat a splash of oil in a medium saucepan on a medium high heat. b) When hot, add the onion, cook stirring occasionally until soft, 4-5 mins. c) Add half of the garlic and cook stirring frequently 1 minute. d) Add the bulgur, chicken stock powder and water (see ingredients for amount). Bring to the boil. e) 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 golden brown all over, 6-7 mins.
a) When browned add the honey, smoked paprika, the remaining garlic, season with salt and pepper and a small 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. c) If you have some time, use this time to have a little tidy.
a) Fluff up the bulgur with a fork and gently stir through the chopped cucumber, 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!