Harissa-spiced chicken with bulgur wheat

Harissa-spiced chicken with bulgur wheat

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(17 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 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 bulgur 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, bulgur 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 bulgur with a fork and scatter with the coriander to serve.

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Comments, questions and tips

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18th May, 2017
Very good dish! It was the first time I cooked with bulghar wheat and made it with chicken as well as griddled halloumi - both worked very well. Following earlier comments, I doubled up on harissa and - because I don't like apricots - made it with a small bowl of green peas instead. Will be making this again.
27th May, 2014
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
17th Mar, 2014
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.
14th Oct, 2012
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.
28th Nov, 2011
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.
27th Sep, 2009
Delicious. Made it with Quorn pieces and it still had loads of flavour. Definitely will make again (and again).
poshpause's picture
6th Jun, 2009
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.
13th May, 2009
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.
18th Feb, 2008
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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