West African Style Spiced Chicken Breast
with Mint Bulgur Wheat and Pomegranate Sauce
- Cereals containing gluten
- Wheat
- Sulphites
- May contain traces of allergens
- Celery
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
Fragrant and aromatic, West African paste drives the flavour here, made with turmeric, cumin, fenugreek and black pepper for a curry-forward blend of spices. Served atop herby bulgur wheat and finished with a sticky pomegranate molasses sauce, this is a bowl full of flavour.
Ingredients
2 unit(s)
British Chicken Breasts
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 bunch(es)
Mint
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
10 grams
Chicken Stock Paste
1 sachet(s)
West African Style Seasoning
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
15 grams
Pomegranate Molasses
20 grams
Wild Rocket
Not included in your delivery
220 milliliter(s)
Boiled Water for the Bulgur
1 tbsp
Honey
200 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
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, trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces. Halve, peel and chop the red onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium-high heat.
Once hot, add the courgette and onion. Stir-fry until browned on the outside and softened, 5-6 mins. Add the garlic. Stir-fry for 1 min.
Stir in the bulgur until coated, 30 secs. Stir in the chicken stock paste and water for the bulgur wheat (see pantry for amount). Bring to the boil and simmer for 1 min. Put a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
Heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the West African style seasoning, cider vinegar, pomegranate molasses, honey and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until the sauce has thickened, 6-8 mins.
Once the sauce has thickened, stir in the butter (see pantry for amount). Add a splash of water if you feel it needs it.
Once the bulgur wheat is cooked, stir through half the mint.
Share the bulgur wheat between bowls.
Top with the chicken breasts and spoon over the sauce.
Sprinkle over the remaining mint and rocket leaves to finish.
