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Harissa-spiced chicken with bulgur wheat

Ingredients

  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
  6. Step 6
  7. Step 7
  8. Step 8
  9. Step 9
Harissa-spiced chicken with bulgur wheat
Calories: 647 Carbohydrate: 66 g Protein: 62 g Fat: 16 g
Cook time: 30 minutes Prep time: minutes Total time: 30 minutes Servings: 4

TAGS

Dinner Main course Snack Supper Moroccan Apricot Apricot Bulghar wheat Chicken stock Cous cou Good Food Harissa Harissa paste Make Ahead Mediteranean nut onion onion Pine nut Pine nut Dinner Main course Snack Supper Moroccan Apricot Apricot Bulghar wheat Chicken stock Cous cou Good Food Harissa Harissa paste Make Ahead Mediteranean nut onion onion Pine nut Pine nut Dinner Main course Snack Supper Moroccan Apricot Apricot Bulghar wheat Chicken stock Cous cou Good Food Harissa Harissa paste Make Ahead Mediteranean nut onion onion Pine nut Pine nut

Directions

  1. 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.
  2. 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.
  3. 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.