Harissa-spiced chicken with bulghar wheat

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• Vixter

  21 January 2008

  Vixter rated this recipe

  

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• Holly

  18 February 2008

  Holly rated and commented on this recipe

  

  I love making this for friends as it's simple and quick, plus the harissa gives a great flavour. I add a few more varieties of veg to this (courgettes, carrots etc) to get a bit closer to my 5-a-day. Great for leftovers too.

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• Kate

  13 May 2009

  Kate rated and commented on this recipe

  

  Have made this a few times, so easy and really tasty. I usually add extra harissa to give it more kick, have also added chopped red pepper which works well. I prefer to chop the chicken into chunks rather than cook whole. Definitely recommended.

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• PoshPaws

  06 June 2009

  PoshPaws rated and commented on this recipe

  

  I thought this was beyond gorgeous, although husband wanted more interest in the Bulgar wheat. I diced the chicken to make it go further. Next time, will use green olives, mushrooms and peas to create variety in the Bulgar wheat. Served it with a green salad.

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• amynadine

  27 September 2009

  amynadine rated and commented on this recipe

  

  Delicious. Made it with Quorn pieces and it still had loads of flavour. Definitely will make again (and again).

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• Pj

  28 November 2011

  Pj rated and commented on this recipe

  

  I thought this was OK, but nothing special. I think it needs about double the harissa and double the stock and if making again I would have used 2 onions.

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• Vicki

  14 October 2012

  Vicki rated and commented on this recipe

  

  I was looking for bulgher wheat recipes and thought that this one would do for starters. I didn't have high hopes but I was pleasantly surprised. This has a lovely nutty taste and the apricots go really well with the flavours (even though I don't usually like putting dried fruit in savoury dishes). I cut my chicken into pieces and served with steamed green veg. Lovely.

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Ingredients

• 1 tbsp harissa paste (we used Belazu Rose Harissa)
• 4 skinless chicken breasts
• 1 tbsp vegetable oil or sunflower oil
• 1 onion , halved and sliced
• 2 tbsp pine nuts
• handful ready-to-eat apricot
• 300g bulghar wheat
• 600ml hot chicken stock (from a cube)
• handful coriander , leaves only, chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Super healthy

Good source of iron

Ingredients

• 1 tbsp harissa paste (we used Belazu Rose Harissa)
• 4 skinless chicken breasts
• 1 tbsp vegetable oil or sunflower oil
• 1 onion , halved and sliced
• 2 tbsp pine nuts
• handful ready-to-eat apricot
• 300g bulghar wheat
• 600ml hot chicken stock (from a cube)
• handful coriander , leaves only, chopped

Per serving

536 kcalories, protein 49.0g, carbohydrate 65.0g, fat 11.0 g, saturated fat 2.0g, fibre 2.0g, sugar 8.0g, salt 1.06 g

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