Paprika Chicken
with Bulgur and Olive Jumble
.
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
1
Red Onion
2
Garlic Clove
125
Baby Plum Tomatoes
1
Mint
30
Black Olives
100
Feta Cheese
(Contains Milk)
120
Bulgur Wheat
(Contains Cereals containing gluten)
10
Chicken Stock Paste
210
British Chicken Thighs
1
Honey
1
Smoked Paprika
Not included in your delivery
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
a) Halve, peel and chop the onion into small pieces. b) Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. c) Pick the mint leaves from their stalks and roughly chop (discard the stalks). d) Roughly chop the olives. Crumble the feta.
a) Heat a splash of oil in a medium saucepan on a medium-high heat. When hot, add the onion, cook stirring occasionally until soft, 4-5 mins. b) Add half of the garlic and cook stirring frequently for 1 min. Stir in the bulgur wheat, chicken stock paste and water (see ingredients for amount). c) Bring to the boil. Pop a lid on the pan and set aside for 12-15 mins or until ready to serve.
a) Heat a splash of oil in a large frying pan over a medium-high heat. b) When hot add the chicken and cook stirring occasionally until browned all over, 6-7 mins.
a) When browned add the honey, smoked paprika, the remaining garlic, season with salt and pepper and a splash of water. b) Cook stirring frequently until the chicken is glazed, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) Fluff up the bulgur wheat with a fork and gently stir through the baby plum tomatoes, olives, mint and half of the feta. b) Season to taste with salt and pepper.
a) Share the bulgur between your bowls and top with the glazed chicken. b) Crumble over the remaining feta and enjoy!
