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Harissa-spiced chicken with bulgur wheat

Harissa-spiced chicken with bulgur wheat

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A star rating of 4.3 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This spicy harrissa dish will bring the taste of Morocco to your home

  • Easily halved
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal536
fat11g
saturates2g
carbs65g
sugars8g
fibre2g
protein49g
low insalt1.06g
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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 nut
  • handful ready-to-eat apricot
  • 300g bulgur wheat
  • 600ml hot chicken stock (from a cube)
  • handful coriander , leaves only, chopped

Method

  • STEP 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.

  • STEP 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, bulgur and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.

  • STEP 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 bulgur with a fork and scatter with the coriander to serve.

RECIPE TIPS
BULGUR WHEAT

Bulgur, 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.

Goes well with

Recipe from Good Food magazine, March 2007

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Overall rating

A star rating of 4.3 out of 5.17 ratings
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