Quick Harissa Cranberry Chicken on Bulgur
with Spinach
- Cereals containing gluten
- Wheat
Designed by our chefs for a balanced lifestyle, this Quick Harissa Cranberry Chicken on Bulgur hits the spot. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.
Ingredients
25 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
30 grams
Dried Cranberries
50 grams
Harissa Paste
1 carton(s)
Tomato Passata
40 grams
Baby Spinach
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Pour the water for the bulgur (see pantry for amount) into a large saucepan.
b) Stir in two thirds of the chicken stock paste and bring to the boil.
c) Stir in the bulgur and a drizzle of oil (if you'd like) bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.
d) Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Cut the tomato into 1cm chunks.
c) Roughly chop the cranberries.
d) Once the chicken is cooked, stir in the garlic and harissa paste (add less if you'd prefer things milder). Cook until fragrant, 1 min.
a) Pour in the passata, water for the sauce (see pantry for amount) and the remaining chicken stock paste.
b) Stir in the cranberries and a pinch of sugar (if you'd like).
c) Stir and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Once thickened, stir the spinach into the chicken pan a handful at a time until wilted and piping hot, 1-2 mins.
b) When ready, fluff up the bulgur with a fork and stir through the tomato chunks.
a) Share the bulgur between your bowls.
b) Spoon the harissa cranberry chicken over the top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-spicy balance works really well, with the cranberries adding a pleasant sweetness that complements the harissa heat. Some found the tomato flavour dominant, and a few felt the cranberries were too subtle to come through clearly.
- Ease of prep: Quick and straightforward to put together, with the bulgur wheat cooking largely hands-off while the chicken sauce comes together in the pan.
- Suggestions: Use less harissa than the recipe suggests if you prefer a milder dish, as several people found the full amount quite hot; adding a dollop of Greek yoghurt on the side helps balance the spice. Some also skipped the sugar, finding the cranberries sweet enough on their own, and a few reduced the chicken stock to avoid an overly rich or salty sauce.
- Next-day meals: A handful of people felt the portions were on the smaller side, and some added extra vegetables to bulk the dish out.
- Customisation: Adding extra spinach or other vegetables such as broccoli works well and rounds out the meal nicely.
