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 conflict 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.
Bulgur Wheat(ContainsCereals containing Gluten)
Vegetable Stock Powder(ContainsCelery)
Diced Chicken Thigh
Chermoula Spice Mix
Tenderstem Broccoli ®
Greek Style Natural Yoghurt(ContainsMilk)
Preheat your oven to 200°C. Fill and boil your kettle.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, 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!