Spiced Chicken, Pepper and Bulghur Jumble
with Roasted Tenderstem and Yoghurt
- Cereals containing gluten
- Wheat
- Milk
Ingredients
150 grams
Tenderstem® Broccoli
1 pot(s)
Chermoula Spice Mix
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
260 grams
Diced British Chicken Thigh
1 unit(s)
Yellow Pepper
37.5 grams
Harissa Paste
1 sachet(s)
Vegetable Stock Powder
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
240 milliliter(s)
Boiling Water
Nutrition Values
Cooking Steps
Preheat your oven to 200°C. Fill and boil your kettle.
Trim the bottom of the Tenderstem stalks and discard.
Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks..
Pour the boiling water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil.
Stir in the bulgur and veg stock powder, bring back up to the boil and simmer for 1 minute.
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 drizzle of oil in a frying pan on high heat.
Once hot, add the chicken, yellow pepper and chermoula (add less if you don't like heat).
Season with salt and pepper and stir to combine.
Fry until the chicken is browned and cooked through, 9-11 mins, stir occasionally.
Lower the heat if the chicken and pepper start to go too dark.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop your Tenderstem onto a baking tray and drizzle with oil. Season with salt and pepper.
Bake on the top shelf of your oven until tender, 10-12 mins.
When cooked, fluff up the bulghur with a fork.
Stir through the harissa (add less if you don't like heat).
Add the bulghur to the chicken and veg and gently mix together until combined.
Taste and add salt and pepper if you feel it needs it.
Spoon the bulgur, chicken and veg into bowls.
Top with the roasted Tenderstem.
Drizzle some yoghurt over the top.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-received combination of spices, with the harissa paste and chermoula adding warmth and depth to the bulgur wheat and chicken. Some found the dish a little bland, and adding extra seasoning or a squeeze of fresh chilli can help boost the flavour.
- Ease of prep: Quick and straightforward to put together, making it a good option for busy weeknights.
- Suggestions: Several reviewers found the tenderstem benefited from a shorter oven time, or preferred stir-frying and steaming it briefly to avoid charring; wrapping in foil is another option if roasting. Adding a small handful of raisins or dates can introduce a hint of sweetness that complements the spiced bulgur nicely.
- Next-day meals: Leftovers work well eaten cold the next day, making it a handy packed lunch option.
- Bulgur wheat: A pleasant discovery for many first-timers, who found it a satisfying alternative to rice or couscous; follow the water quantities carefully to avoid it turning out too wet or needing draining.
