Harissa-spiced chicken with bulgur wheat

• harissa paste↗1 tbsp tbsp

  (we used Belazu Rose Harissa)

• skinless chicken breasts↗4
• vegetable oil↗1 tbsp tbsp

  or sunflower oil

• onion↗1

  halved and sliced

• pine nut↗2 tbsp tbsp
• ready-to-eat apricothandful
• bulgur wheat↗300g g
• hot chicken stock↗600ml ml

  (from a cube)

• corianderhandful

  leaves only, chopped

Step-by-step instructions

1. 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. 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. 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.