Harissa-spiced Chicken With Bulghar Wheat
Spice up your weeknight dinner with this flavorful Harissa Chicken and Bulgur Wheat dish. Tender chicken breasts coated with aromatic harissa paste are seared to perfection and then simmered with onions, pine nuts, and sweet apricots in a fragrant chicken stock. The bulgur wheat absorbs all the delicious flavors, resulting in a satisfying and wholesome meal. Garnished with fresh coriander, this dish is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 1 tbsp harissa paste (we used Belazu Rose Harissa)
- 4 skinless chicken breasts
- 1 tbsp vegetable oil or sunflower oil
- 1 onion , halved and sliced
- 2 tbsp pine nuts
- handful ready-to-eat apricot
- 300g bulghar wheat
- 600ml hot chicken stock (from a cube)
- handful coriander , leaves only, chopped
Instructions
- Rub 1 tbsp harissa paste over the chicken. Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it won’t be cooked through at this stage). Remove and set aside.
- Add the onions, then gently fry for 5 mins until soft. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulgur and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.
- Return the chicken to the pan, re-cover and cook for 5 mins on a low heat until the liquid has been absorbed and the chicken is cooked through. Fluff up the bulgur with a fork and scatter with the coriander to serve.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 536 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 65 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 49 grams protein
- Sodium Content: 1.06 milligram of sodium
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