Harissa Cranberry Chicken on Bulgur
with Spinach
Designed by our chefs for a balanced lifestyle, this Harissa Cranberry Chicken on Bulgur hits the spot. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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)
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
30 grams
Dried Cranberries
50 grams
Harissa Paste
(Contains Sulphites)
1 carton(s)
Tomato Passata
40 grams
Baby Spinach
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
50 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 two thirds of the chicken stock paste and bring to the boil.
c) Stir in the bulgur and a drizzle of oil (if you'd like) bring back up to the boil and simmer for 1 min. 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) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Roughly chop the cranberries.
c) Once the chicken is cooked, stir in the garlic, harissa paste (add less if you'd prefer things milder) and cook until fragrant, 1 min.
a) Pour in the passata, water for the sauce (see pantry for amount) and the remaining chicken stock paste.
b) Stir in the cranberries and 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.
a) Share the bulgur between your bowls.
b) Spoon the harissa cranberry chicken and spinach over the top.
Enjoy!
