Greek Inspired Chicken Thighs
with Herby-Garlic Bulgur Wheat, Rocket and Spinach
The quantities provided above are averages only.
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
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Onion
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
4 unit(s)
British Chicken Thighs
1 sachet(s)
Roasted Spice and Herb Blend
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
40 grams
Baby Spinach
50 grams
Greek-Style cheese
(Contains Milk)
20 grams
Wild Rocket
Not included in your delivery
40 grams
Butter
240 milliliter(s)
Water for the Bulgur
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Halve, peel and thinly slice the onion.
Pop a medium saucepan (with a tight-fitting lid) on medium-high heat. Melt in half the butter (see pantry for amount). When hot, add the half of the garlic and stir-fry for 1 min.
Pour the water for the bulgur wheat (see pantry for amount) into the saucepan. Stir in half of the chicken 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, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan. Add the onion and fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken is browned, add the roasted spice and herb blend and remaining garlic into the pan. Fry for 1 min.
Pour the passata, water and sugar for the sauce (see pantry for both amounts) into the frying pan. Stir in the sun-dried tomato paste and remaining chicken stock paste.
Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the bulgur wheat is ready, fluff it up with a fork and stir through half the parsley. Taste the bulgur wheat and season with salt and pepper if needed.
When the chicken stew is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the remaining pantry butter (see pantry for amount). Taste the stew and season with salt and pepper if needed.
Share the bulgur wheat between bowls.
Top with the chicken thighs and spoon over the sauce.
Crumble over the Greek style salad cheese and sprinkle the remaining parsley. Top with a handful of rocket to finish.
Enjoy!
