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Spiced Chicken and Pepper Bulgur
Spiced Chicken and Pepper Bulgur

Spiced Chicken and Pepper Bulgur

with Tenderstem® Broccoli and Yoghurt

Mimi Morley
Mimi MorleyPublished on April 26, 2023

Looking for a quick and tasty midweek dinner option? Try cooking up our Spiced Chicken and Pepper Bulgur in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Extra spicy
Allergens:
Cereals containing gluten
Celery
Sulphites
Milk

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 20 minutes
DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

80

Tenderstem® Broccoli

2

Garlic Clove**

120

Bulgur Wheat

(Contains: Cereals containing gluten)

10

Vegetable Stock Paste

(Contains: Celery)

210

Diced British Chicken Thigh

1

Chermoula Spice Mix

50

Harissa Paste

(Contains: Sulphites)

75

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

220

Water for the Bulgur

Nutritional information

Energy (kcal)580 kcal
Energy (kJ)2428 kJ
Fat23.9 g
of which saturates6.3 g
Carbohydrate60.8 g
of which sugars9.8 g
Protein36.3 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Lid
Medium Saucepan
Pan
Aluminum Foil

Cooking Instructions and Tips

Get Prepped
1

a) Boil a full kettle.

b) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

c) Cut the Tenderstem® broccoli into thirds.

d) Peel and grate your garlic (or use a garlic press).

Bring on the Bulgur
2

a) Heat a drizzle of oil in a saucepan on medium-high heat. Once hot, stir in the garlic and cook until fragrant, 1 min.

b) Pour the boiled water for the bulgur (see pantry for amount) into the saucepan.

c) Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.

d) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Fry the Chicken and Spice
3

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken, pepper chunks and chermoula spice mix. Season with salt and pepper, then stir to combine.

c) Fry until the pepper 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. The chicken is cooked when no longer pink in the middle.

Add the Broccoli
4

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 2-3 mins.

c) Season with salt and pepper.

Combine and Stir
5

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. Taste and add salt and pepper if needed.

Serve
6

a) Spoon the chicken and veg bulgur into your bowls.

b) Finish with a dollop of yoghurt.

Enjoy!

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