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Shawarma Inspired Chicken in Smoky Sauce
Shawarma Inspired Chicken in Smoky Sauce

Shawarma Inspired Chicken in Smoky Sauce

with Charred Courgette and Garlic Butter Bulgur

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Our Shawarma Inspired Chicken in Smoky Sauce brings the flavours of the Middle Eastern dish shawarma, a meat dish that's stacked and roasted on a vertical spit. Whilst not using the method, we're still bringing the smoky flavour!

Tags:
Calorie Smart
•High Protein
•Customer Favourite
Allergens:
Cereals containing gluten
•Milk
•Nuts

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.

Total30 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten)

20 grams

Chicken Stock Paste

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Leek

240 grams

Diced British Chicken Breast

1 sachet(s)

Chermoula Spice Mix

30 grams

Tomato Puree

1 sachet(s)

Smoky Base Paste

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

15 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

15 grams

Butter

220 milliliter(s)

Water for the Bulgur

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2660 kJ
Energy (kcal)636 kcal
Fat19.9 g
of which saturates8.1 g
Carbohydrate71.2 g
of which sugars19.7 g
Dietary Fibre10.9 g
Protein45.6 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Lid
•Large Saucepan
•Bowl
•Pan

Instructions

Cook the Bulgur
1

Peel and grate the garlic (or use a garlic press).

Pop a large saucepan on medium heat. Melt in the butter (see pantry for amount).

When the butter has melted, add half the garlic and stir-fry for 30 secs. Add the bulgur wheat and stir-fry for another 30 secs. 

Next, stir in half the chicken stock paste and the water for the bulgur (see pantry for amount). Bring to the boil, then 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.

Char the Courgette
2

Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Once cooked, transfer the courgette to a bowl.

Fry the Chicken
3

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. 

Once the oil is hot, add the diced chicken and leek to the pan and season with salt and pepper.

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Once browned, add the chermoula spice mix, tomato puree and remaining garlic. Fry for 30 secs more. 

Time to Simmer
4

Stir in the smoky base paste, honey and water for the sauce (see pantry for both amounts) and the remaining chicken stock paste.

Bring to the boil, then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finishing Touches
5

Once the chicken is cooked, stir in the charred courgettes. 

Season with salt and pepper, then remove from the heat. Add a splash of water if it's a little too thick.

Serve Up
6

Share the bulgur between your serving bowls and spoon the smoky chicken on top. 

Drizzle over the yoghurt and sprinkle over the flaked almonds to finish. 

Enjoy! 

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