Shawarma Inspired Chicken in Smoky Sauce
with Charred Courgette and Garlic Butter Bulgur
Our Shawarma Inspired Chicken in Smoky Sauce brings the flavours of the Middle Eastern dish shawarma, a meat dish that's stacked and roasted on a vertical spit. Whilst not using the method, we're still bringing the smoky flavour!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
20 grams
Chicken Stock Paste
1 unit(s)
Courgette
(May contain Celery)
240 grams
Diced British Chicken Breast
1 sachet(s)
Chermoula Spice Mix
30 grams
Tomato Puree
1 sachet(s)
Smoky Base Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
15 grams
Butter
220 milliliter(s)
Water for the Bulgur
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Pop a large saucepan on medium heat. Melt in the butter (see pantry for amount).
When the butter has melted, add half the garlic and stir-fry for 30 secs. Add the bulgur wheat and stir-fry for another 30 secs.
Next, stir in half the chicken stock paste and the water for the bulgur (see pantry for amount). Bring to the boil, then 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, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Once cooked, transfer the courgette to a bowl.
Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once the oil is hot, add the diced chicken to the pan and season with salt and pepper.
Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, add the chermoula spice mix, tomato puree and remaining garlic. Fry for 30 secs more.
Stir in the smoky base paste, honey and water for the sauce (see pantry for both amounts) and the remaining chicken stock paste.
Bring to the boil, then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, stir in the charred courgettes.
Season with salt and pepper, then remove from the heat. Add a splash of water if it's a little too thick.
Share the bulgur between your serving bowls and spoon the smoky chicken on top.
Drizzle over the yoghurt and sprinkle over the flaked almonds to finish.
Enjoy!
