Spiced Chicken and Pepper Bulgur
with Tenderstem® Broccoli and Yoghurt
- Cereals containing gluten
- Celery
- Milk
- May contain traces of allergens
- Celery
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.
Ingredients
1
Bell Pepper
(May be present: Celery)
150
Tenderstem® Broccoli
120
Bulgur Wheat
(Contains: Cereals containing gluten)
10
Vegetable Stock Paste
(Contains: Celery)
260
Diced Chicken Thigh
1
Chermoula Spice Mix
50
Harissa Paste
75
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
240
Water for the Bulgur
Nutrition Values
Utensils
Cooking Steps
a) Fill and boil your kettle.
b) Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
c) Cut the Tenderstem® broccoli into thirds.
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 min.
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.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the chicken, pepper and chermoula spice mix (add less if you'd prefer things milder). Season with salt and pepper, then stir to combine.
c) Fry until the pepper has softened and the chicken is golden brown on the outside and cooked through, 8-10 mins, stirring occasionally. 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.
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 foil, and cook until tender, a further 2-3 mins.
c) Season with salt and pepper.
a) When the bulgur is cooked, fluff it up with a fork.
b) Stir through the harissa paste (add less if you don't like heat).
c) Add the bulgur to the chicken and veg pan, then gently mix together until combined. Taste and add salt and pepper if needed.
a) Spoon the chicken and veg bulgur into your bowls.
b) Finish with a dollop of yoghurt.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Bold, warming spices make this a flavourful dish; the yoghurt adds a pleasant cooling contrast to the heat.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice for busy weeknights.
- Suggestions: Start with half the chermoula and harissa if you prefer a milder dish, as the full amount can be quite fiery; adding a splash more water to the bulgur and cooking the broccoli a little longer than stated can improve the texture. Consider adding a tomato, courgette, or a squeeze of citrus to lift the overall flavour.
- Next-day meals: Leftovers keep well and work nicely as a cold lunch the following day.
- Bulgur wheat: A great alternative to rice or couscous, and many who tried it for the first time found it filling and easy to cook.
- Portions: Some found the portion of bulgur and broccoli on the smaller side; adding an extra vegetable or a little more bulgur can help bulk it out without much effort.
