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Spiced Chicken, Pepper and Bulgur Jumble

Spiced Chicken, Pepper and Bulgur Jumble

with Roasted Tenderstem® and Yoghurt

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Tags:RapidSpicy
Allergens:Cereals containing glutenCeleryMilk

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.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Green Pepper

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste

(ContainsCelery)

280 grams

Diced Chicken Thigh

1 sachet

Chermoula Spice Mix

150 grams

Tenderstem® Broccoli

1 sachet

Harissa Paste

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2608 kJ
Energy (kcal)623 kcal
Fat23.0 g
of which saturates5.0 g
Carbohydrate59 g
of which sugars11.0 g
Protein42 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Cutting board
Knife
Measuring Cups
Salad Bowl
Saucepan
Lid
Frying Pan
Spoon
Baking Tray
Fork
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Fill and boil your kettle. b) Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. c) Chop the Tenderstem® broccoli into thirds.

2

a) Pour the boiling water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. b) Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 minute. c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

3

a) Meanwhile, heat a drizzle of oil in a frying pan on high heat. b) 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. c) IMPORTANT: Wash your hands after handling chicken and its packaging. d) 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. e) IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

a) Add the Tenderstem® to the chicken. b) Add a splash of water, cover with a lid. c) Cook for 4-6 mins, until the Tenderstem® is tender but still crunchy.

5

a) When cooked, fluff up the bulgur with a fork. b) Stir through the harissa (add less if you don't like heat). c) Add the bulgur to the chicken and veg and gently mix together until combined. Taste and add salt and pepper if needed.

6

a) Spoon the bulgur, chicken and veg into bowls. b) Drizzle some yoghurt over the top.