Harissa Chicken on Cranberry Bulgur
with Spinach and Baby Leaf Salad
This delicious Harissa Chicken on Cranberry Bulgur has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
30 grams
Dried Cranberries
260 grams
Diced British Chicken Thigh
12 grams
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
240 milliliter(s)
Water for the Bulgur
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the bulgur wheat (see pantry for amount) into a large 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. Stir the cranberries into the bulgur, 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 hot, add the diced chicken and season with salt and pepper.
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.
While the chicken cooks, 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). Season with salt and pepper.
Leave your dressing aside for now.
Once the chicken is cooked, stir in the tomato puree and harissa paste (add less if you'd prefer things milder) and fry for a further 1 min.
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).
Stir and bring to the boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.
Once thickened, stir the spinach into the pan a handful at a time until wilted and piping hot, 1-2 mins.
When ready, fluff up the bulgur with a fork. Spoon half of the dressing over the bulgur and stir through.
Toss the baby leaves through the remaining dressing.
Share the cranberry bulgur between your plates.
Spoon the harissa chicken and spinach over the top.
Serve the dressed baby leaf salad alongside.
Enjoy!
