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Paprika Chicken

Paprika Chicken

Paprika Chicken

with Bulgur and Olive Jumble

Recipe Development TeamPublished on July 22, 2020

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Tags:

Rapid

Allergens:

Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)584 kcal

Energy (kJ)2441 kJ

Fat22 g

of which saturates8 g

Carbohydrate60 g

of which sugars13 g

Protein36 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Knife

•Spoon

•Medium Saucepan

•Lid

•Measuring Cups

•Grill Pan

•Fork

•Bowl

Cooking Instructions and Tips

Prep

1

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.

Start Your bulgur

2

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.

Cook Your Chicken

3

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.

Glaze The Chicken

4

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.

Mix The Bulgur

5

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.

TIme To Serve

6

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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