Red Pepper Chilli Jelly Glazed Chicken
with Bulgur, Green Pepper and Tomatoes
- Cereals containing gluten
- Wheat
- Celery
- May contain traces of allergens
With warming spices and salty-sweet glazed halloumi, our Red Pepper Chilli Jelly Glazed Chicken heroes the versatility of bulgur wheat using spicy harissa to flavour it, then topping it with chicken, a favourite!
Ingredients
1 unit(s)
Green Pepper
(May contain traces of: Celery)
125 grams
Baby Plum Tomatoes
3 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
10 grams
Vegetable Stock Paste
240 grams
Diced British Chicken Breast
1 sachet(s)
Roasted Spice and Herb Blend
25 grams
Red Pepper Chilli Jelly
50 grams
Harissa Paste
Not included in your delivery
220 milliliter(s)
Boiled Water for the Bulgur
10 grams
Butter
Utensils
Instructions
Boil a full kettle for the bulgur.
Halve the green pepper and discard the core and seeds. Slice into thin strips. Halve the baby plum tomatoes.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add half the garlic and cook until fragrant, 1 min.
Stir in the bulgur wheat, veg stock paste and boiled water for the bulgur (see pantry for amount) from your kettle. Bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a large frying pan on medium-high heat. Add the butter (see pantry for amount) and allow to melt.
Once the butter has melted, add the remaining garlic and fry for 30 secs, then add the sliced pepper and stir-fry until softened, 5-6 mins.
Add the tomatoes and cook until slightly softened, 2-3 mins more. Season with salt and pepper.
When ready, transfer to a bowl and cover to keep warm.
Meanwhile, wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
Once hot, add the diced chicken to the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Sprinkle over the roasted spice and herb blend and fry, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Return the veg to the pan (including any juices from the bowl), drizzle over the red pepper chilly jelly and toss to glaze, 1 min. Remove from the heat.
Fluff up the bulgur wheat with a fork and stir through the harissa paste (add less if you'd prefer things milder). Taste and season with salt and pepper if needed.
Share the harissa bulgur between your plates and top with the glazed halloumi and veg, drizzling over any glaze left in the pan.
