- 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
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
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.
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.
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.
Bulghar wheatBulghar, which originates from North African cooking, is wheat that has been dehusked, cooked, dried then cracked into small pieces. If you want more spice, add 1 more tbsp harissa paste with the apricots.