Sticky Spiced Onion, Chicken & Summer Bean Braise on Bulgur
with Yoghurt, Greek Style Cheese and Flaked Almonds
- Cereals containing gluten
- Wheat
- Soya
- Milk
- Almonds
- Nuts
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
- May contain traces of allergens
Add a fresh flavour to your plates with stringless runner beans. Longer than traditional green beans and with flatter pods, stringless beans are cultivated for being tender and sweet in flavour. We love them pan-fried and charred for flavour and texture.
Ingredients
20 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Onion
80 grams
Stringless Runner Beans
1 bunch(es)
Mint
125 grams
Baby Plum Tomatoes
30 grams
Tomato Puree
50 grams
West African Style Paste
(Contains: Soya)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
2 unit(s)
British Chicken Breasts
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
10 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the vegetable stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. 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, halve, peel and thinly slice the onion. Trim the stringless beans and chop them into roughly 2-3cm pieces.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and beans, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
While the veg cooks, pick the mint leaves from their stalks and roughly chop (discard the stalks).
Quarter the baby plum tomatoes.
Once the onions and beans have softened, stir in the tomato puree and West African style paste and fry until fragrant, 1 min.
Stir in the remaining vegetable stock paste and water for the sauce (see pantry for amount).
Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.
Stir the honey and butter (see pantry for both amounts) into the onion and beans.
Season with salt and pepper. Add a splash of water if you feel it needs it.
Once the bulgur is cooked, fluff up the grains with a fork and stir through half the mint and the baby plum tomatoes. Season with salt and pepper.
Share the tomato and mint bulgur between your serving bowls. Top with the chicken.
Spoon over the sticky spiced onion and beans, along with any remaining sauce from the pan. Dollop on the yoghurt and crumble over the Greek style salad cheese.
Finish by scattering on the flaked almonds and remaining mint.
