Harissa Chicken Breast on Cranberry Bulgur
with Spinach and Baby Leaf Salad
Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.
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
25 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
30 grams
Dried Cranberries
260 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
40 grams
Baby Spinach
20 grams
Baby Leaf Mix
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
½ tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Pour the water for the bulgur (see pantry for amount) into a large saucepan.
b) Stir in the chicken stock paste (15g/20g/30g - you'll use the rest later) and bring to the boil.
c) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Stir the cranberries into the bulgur, pop a lid on the pan and remove from the heat.
d) Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While the chicken cooks, peel and grate the garlic (or use a garlic press).
b) In a large bowl, combine the red wine vinegar, olive oil for the dressing (see pantry for amount) and a good pinch of sugar (if you'd like).
c) Season with salt and pepper. Leave your dressing aside for now.
a) Once the chicken is cooked, stir in the garlic, tomato puree and harissa paste (add less if you'd prefer things milder) and cook until fragrant, 1 min.
b) Pour in the water for the sauce (see pantry for amount) and the remaining chicken stock paste. Add a pinch of sugar (if you'd like).
c) Stir and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Once thickened, stir the spinach into the chicken pan a handful at a time until wilted and piping hot, 1-2 mins.
b) When ready, fluff up the bulgur with a fork. Spoon half of the dressing over the bulgur and stir through.
c) Toss the baby leaves through the remaining dressing. TIP: Don't add the leaves too early or they'll go soggy.
a) Share the cranberry bulgur between your bowls.
b) Spoon the harissa chicken and spinach over the top.
c) Serve the dressed baby leaf salad alongside.
Enjoy!
Step 2 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.
