Rose Harissa Chicken with Herby Bulgur and Garlic Yoghurt

• 500 gchicken breast, cut into strips
• 2 tbsprose harissa paste
• 2 tbspolive oil
• 250 gdried bulgur wheat
• 400 mlhot chicken stock
• 200 gcherry tomatoes, halved
• 300 gcucumber, diced
• 20 gfresh parsley, roughly chopped
• 10 gmint leaves, torn
• 30 mllemon juice
• 150 gGreek yoghurt
• 1garlic clove, finely grated
• 3spring onions, thinly sliced
• Fine salt, to taste
• Finely grated lemon zest (2 g)
• Black pepper, to taste
• 6pitta breads, about 60 g each, optional (optional)
• 300 gmixed salad leaves, optional (optional)
• 1 tbspolive oil, for the optional salad (optional)
• 1 tbsplemon juice, for the optional salad (optional)

Method

1. 1Tip the bulgur into a pan with the hot stock, stir once, cover and simmer on the lowest heat for 12–15 minutes until the liquid is fully absorbed and you can see steam holes across the surface. Pull off the heat and leave covered; it carries on steaming and the grains relax.
2. 2Toss the chicken strips with the rose harissa, 1 tbsp olive oil and a little salt and pepper.
3. 3Heat the remaining tablespoon of oil in a wide frying pan over medium-high heat. Cook the chicken in two batches for 6–8 minutes per batch, turning until browned and the thickest strips reach 75°C for 30 seconds. Return all the chicken to the pan.
4. 4Throw in the cherry tomatoes for the last 2 minutes, cut-side down where you can. They'll blister, slump and burst into the harissa-stained pan, lifting the sticky bits off the base. Pull the pan off the heat.
5. 5Stir the grated garlic and 15 ml lemon juice into the Greek yoghurt. Taste before adding salt.
6. 6Fluff the bulgur and mix in the cucumber, parsley, 8 g torn mint, lemon zest and remaining 15 ml lemon juice. Taste before adding salt.
7. 7Divide the herby bulgur between six bowls and add the chicken, tomatoes and pan juices. Spoon on the garlic yoghurt and scatter over the spring onions and remaining 2 g torn mint. Serve with optional warmed pittas and the optional leaves dressed with their oil and lemon juice.

Per serving

kcal

374

protein

34.9g

fibre

6.5g

carbs

38.1g

fat

9.9g