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Harissa chicken breast

Name: Harissa chicken breast
Cook time: 25 min
Yield: 4

with warm bulgur, feta and a 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 pistachio seeds were a common food as early as 6750 BC.

Nutritional Info:

Energy: 2758kj (660Kcal)
Protein: 47g
Carbohydrate: 42g
Fat: 30g
Contains: Gluten, Milk, Tree nuts, Sesame, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fan bake). Boil the kettle.
1. TO COOK THE BULGUR WHEAT:

Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. 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 its packaging and pat dry with a paper towel. Cut chicken breast in half horizontally by holding flat on a board and slicing through sideways. Place onto the tray and spoon rub the harissa marinade on top of the chicken pieces, 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. Trim both ends off the green beans and cut in half. Cut the capsicum in half, remove the seeds then cut in 1cm slices. Add the beans and capsicum to the oven tray around the chicken, drizzle with oil and season with salt and pepper. Bake in the oven for 10-12 mins or until the chicken is cooked through. Add the baby spinach and roasted vegetables to the salad bowl containing the cooked bulgur wheat, drizzle with the orange dressing and mix gently to combine.
TO SERVE:

Divide the bulgur salad onto plates and top with the harissa chicken. Crumble over the feta cheese, sprinkle the pistachio dukkah and finish with fresh mint.