Harissa- Spiced Chicken with Bulgar Wheat
Posted: Sun Apr 01, 2007 7:53 pmHarissa- Spiced Chicken with Bulgar Wheat
1tbsp harissa paste
4 skinless chicken breasts
1tbsps vegetable/sunflower oil
1 onion, halved and sliced
2tbsps pine nuts
Handful ready-to-eat dried apricots
300g/10ozs bulgar wheat
600ml/1pt hot chicken stock
Handful chopped, fresh coriander leaves
Rub harissa paste over the chicken. Heat oil in a deep, non-stick pan and fry the chicken for about 4 minutes each side, until just golden. Remove and set aside.
Add the onion and fry gently for 5 minutes until soft. Tip in the pine nuts and continue cooking for another few minutes until roasted. Tip in the apricots, bulgar wheat and stock, season and cover. Cook for about 10 minutes until the stock is almost absorbed.
Return the chicken to the pan, re-cover and cook for 5 minutes on a low heat until all the liquid has been absorbed and the chicken is cooked through. Fluff up bulgar with a fork, scatter with coriander and serve.
1tbsp harissa paste
4 skinless chicken breasts
1tbsps vegetable/sunflower oil
1 onion, halved and sliced
2tbsps pine nuts
Handful ready-to-eat dried apricots
300g/10ozs bulgar wheat
600ml/1pt hot chicken stock
Handful chopped, fresh coriander leaves
Rub harissa paste over the chicken. Heat oil in a deep, non-stick pan and fry the chicken for about 4 minutes each side, until just golden. Remove and set aside.
Add the onion and fry gently for 5 minutes until soft. Tip in the pine nuts and continue cooking for another few minutes until roasted. Tip in the apricots, bulgar wheat and stock, season and cover. Cook for about 10 minutes until the stock is almost absorbed.
Return the chicken to the pan, re-cover and cook for 5 minutes on a low heat until all the liquid has been absorbed and the chicken is cooked through. Fluff up bulgar with a fork, scatter with coriander and serve.
