Turkish Inspired Chicken and Toasted Tomato Bulgur
with Roasted Veg, Chives and Yoghurt
Inspired by the savoury side of Turkish cuisine, this Turkish Inspired Chicken and Toasted Tomato Bulgur is designed by our chefs for a balanced lifestyle. Our spice blend is heady with paprika, chipotle chilli, ground coriander and thyme.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Garlic Clove
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
125 grams
Baby Plum Tomatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Chermoula Spice Mix
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
1 bunch(es)
Chives
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
¼ tbsp
Honey
220 milliliter(s)
Water for the Bulgur
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Peel and grate the garlic (or use a garlic press). Halve and peel the red onion, then cut each half into 5 wedges.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil and half of the garlic, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season both sides of the chicken with salt and pepper.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, pop the chicken onto a baking tray along with the onion and bell pepper. Sprinkle on the Chermoula style spice mix and a drizzle of oil. Add the honey (see pantry for amount) and remaining garlic.
Toss together to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Roast the chicken and onion on the top shelf of your oven until cooked through and the onion is soft, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the bulgur, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.
Next, stir in the tomato puree and stir-fry until the bulgur is coated, 1-2 mins.
Pour in the water for the bulgur (see pantry for amount), stir in the chicken stock paste and bring to the boil. 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, roughly chop the chives.
When the bulgur is cooked, stir through half the chopped chives.
Taste and season with salt and pepper if needed.
When everything's ready, slice the chicken into 1cm thick slices.
Share the bulgur between your bowls, then spoon over the tomatoes and the juices from the tray.
Top with the roasted onion, bell pepper and sliced chicken.
Drizzle over the yoghurt and sprinkle over the remaining chives.
Enjoy!
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