Harissa-spiced chicken with bulghar wheat

Harissa-spiced chicken with bulghar wheat

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(12 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
This spicy Harrissa dish will bring the taste of Morocco to your home

Nutrition and extra info

  • Easily halved
  • Healthy

Nutrition: per serving

  • kcal536
  • fat11g
  • saturates2g
  • carbs65g
  • sugars8g
  • fibre2g
  • protein49g
  • salt1.06g
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  • 1 tbsp harissa paste (we used Belazu Rose Harissa)
  • 4 skinless chicken breast
  • 1 tbsp vegetable oil or sunflower oil
  • 1 onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp pine nut
  • handful ready-to-eat apricot



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 300g bulghar wheat
  • 600ml hot chicken stock (from a cube)
  • handful coriander, leaves only, chopped


  1. Rub 1 tbsp harissa paste over the chicken. Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it won’t be cooked through at this stage). Remove and set aside.

  2. Add the onions, then gently fry for 5 mins until soft. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulghar and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.

  3. Return the chicken to the pan, re-cover and cook for 5 mins on a low heat until the liquid has been absorbed and the chicken is cooked through. Fluff up the bulghar with a fork and scatter with the coriander to serve.

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Comments (8)

nicolajhancock's picture

This was tasty but I felt like it was lacking the spice kick I was expecting. Added in an extra tbsp of Harissa paste but to no avail - will try again though, seems worth pursuing!

rosievimes's picture

This is a really quick, simple and tasty dish. Added a few olives into the mix too. Definitely a good recipe to keep for a speedy mid-week meal.

vicki_mh's picture

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.

pammiejay's picture

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.

amynadine's picture

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

poshpause's picture

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.

Lovely72's picture

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.

hollyj's picture

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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