Quick Spicy Chicken and Courgette Bulgur
with Tenderstem® Broccoli and Yoghurt
It takes less than 25 minutes to make this Quick Spiced Chicken and Pepper Bulgur. The spice here comes from chermoula and harissa, evoking the flavours of North African cuisine.
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
1 unit(s)
Courgette
(May contain traces of: Celery)
80 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten)
10 grams
Vegetable Stock Paste
240 grams
Diced British Chicken Breast
1 sachet(s)
Chermoula Spice Mix
50 grams
Harissa Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Boiled Water for the Bulgur
Utensils
Instructions
a) Boil a full kettle.
b) Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.
c) Peel and grate your garlic (or use a garlic press).
d) Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. Once hot, stir in the garlic and cook until fragrant, 1 min.
a) Pour the boiled water for the bulgur (see pantry for amount) into the saucepan.
b) Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
d) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
a) Once the oil is hot, add the diced chicken, courgette chunks and the chermoula spice mix (add less if you'd prefer things milder). Season with salt and pepper, then stir to combine.
b) Fry until the courgette has softened and the chicken is golden brown and cooked through, 8-10 mins. Stir occasionally and lower the heat if needed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Once the chicken is cooked, add the Tenderstem® to the pan and stir-fry for 2-3 mins, then add a splash of water.
b) Pop a lid on the pan, or cover in some foil. Cook until tender, a further 4-6 mins.
c) Season with salt and pepper.
a) Once the bulgur is cooked, fluff it up with a fork.
b) Stir through the harissa paste (add less if you'd prefer things milder).
c) Add the harissa bulgur to the chicken and veg pan, then gently mix together until combined.
a) Spoon the chicken and veg bulgur into your bowls.
b) Finish with a dollop of yoghurt.
Enjoy!
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