Turkish Inspired Spiced Chicken and Bulgur
with Parsley and Yoghurt
Inspired by the savoury side of Turkish cuisine, this Turkish Inspired Spiced Chicken and Bulgur is designed by our chefs for a balanced lifestyle. Our spice blend is heady with paprika, chipotle chilli, ground coriander and thyme. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
30 grams
Tomato Puree
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
10 grams
Chicken Stock Paste
1 bunch(es)
Flat Leaf Parsley
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
¼ tbsp
Honey
220 milliliter(s)
Water for the Bulgur
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the baby plum tomatoes.
In a medium bowl, combine the tomatoes with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Peel and grate the garlic (or use a garlic press). Halve and peel the red onion, then cut each half into 5 wedges.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season both sides of the chicken with salt and pepper.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, pop the chicken onto a baking tray along with the onion. Sprinkle on the roasted spice and herb blend and a drizzle of oil. Add the honey (see pantry for amount) and half the garlic.
Toss together to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Roast the chicken and onion on the top shelf of your oven until cooked through and the onion is soft, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the tomato puree and the remaining garlic. Stir-fry for 30 secs.
Pour in the water for the bulgur (see pantry for amount), stir in 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, roughly chop the parsley (stalks and all).
When the bulgur is cooked, stir through half the chopped parsley.
Taste and season with salt and pepper if needed.
When everything's ready, slice the chicken into 1cm thick slices.
Share the bulgur between your bowls, then spoon over the tomatoes and the juices from the bowl.
Top with the roasted onion and sliced chicken.
Drizzle over the yoghurt and sprinke over the remaining parsley.
Enjoy!
