Skip to the beginning of the images gallery

Harissa chicken

Name: Harissa chicken
Cook time: 25 min
Yield: 2

with warm bulgur and pistachio dukkah

Ready in around 25 mins

RECIPE FACT:

The pistachio tree is native to regions of Central Asia, including present-day Iran and Afghanistan. Archaeology shows that pistachios were a common food as early as 6750 BC.

Nutritional Info:

Energy: 2,748kJ (657kcal)
Protein: 49g
Carbohydate: 48g
Sugars: 11g
Fat, total:29g
Saturated:6g
Sodium:991mg
Contains:Almonds, Gluten, Hazelnuts, Milk, Pistachios, Sesame, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE BULGUR WHEAT:
Pour boiling water from the kettle into a pot and bring to the boil over a highheat. Once boiling, season with salt and add the bulgur wheat. Cook for 8-10 mins then drain well into a sieve. Allow to cool before adding to a large salad bowl.
2. TO PREPARE AND COOK THE CHICKEN:
Line an oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Place onto the tray and using the back of a spoon, smear the harissa marinade on top of the chicken, drizzle with oil and bake in the oven for 5-6 mins.
3. TO PREPARE THE BULGUR AND THE VEGETABLES:
Pick the mint leaves from their stalks, roughly chop and set aside. Roughly chop the baby spinach and set aside. Cut the woody ends off the sweet stem broccoli then cut in half. Cut the capsicum in half, remove the seeds and cut in 1 cm slices. Add the sweet stem broccoli and capsicum to the oven tray with the chicken, drizzle with oil and season with salt and pepper. Bake for 10-12 mins or until the chicken is cooked through. Add the baby spinach and roasted vegetables to the salad bowl with the cooked bulgur wheat. Pour in the orange dressing and toss to combine.
TO SERVE:
Spoon the bulgur salad onto plates and top with the harissa chicken. Crumble over the feta and sprinkle with mint and pistachio dukkah.