with spinach and pine nut bulgur wheat
This hearty and decadent chicken stew is filled with flavours from the Middle East. Harissa, bulgur wheat and lentils are all ingredients commonly found in many of this region's cuisines.
Allergens
Utensils
Tags
Diced Irish Chicken Breast
260 grams
Bulgur Wheat
120 grams
Baby Spinach
60 grams
Harissa Paste
1 sachet(s)
Garam Masala
1 sachet(s)
Pine Nuts
10 grams
Chicken Stock
1 sachet(s)
Tomato Paste
1 pack(s)
Onion
0.5 unit(s)
Lentils
1 pack(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
- Pour 240ml water (double for 4p) into a large pot, stir in the stock and bring to the boil.
- Halve and peel the onion. Chop half (double for 4p) into small pieces.
- Roughly chop the spinach.
- Drain and rinse the lentils in a sieve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Place a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the onion and fry until softened stirring occasionally, 3-4 mins.
- Meanwhile, stir the bulgur into the boiling water. Bring back up to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
- Add the chicken to the pan with the softened onion. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper then fry until golden brown, 3-4 mins.
- Add the harissa and cook for 1 min.
- Stir in the tomato paste, lentils and 100ml water (double for 4p). Simmer for 8-10 mins, until thickened.
- In the last 2-3 mins of cooking add the garam masala. Season to taste with salt, pepper and sugar.
- Fluff up the bulgur with a fork and stir through pine nuts and chopped spinach.
- Divide the bulgur between bowls.
- Serve the chicken and lentils alongside.
641
kcal
Energy (kcal)
2681
kJ
Energy (kJ)
11.05
g
Fat
1.86
g
of which saturates
77.08
g
Carbohydrate
22.23
g
of which sugars
9.56
g
Dietary Fiber
40.89
g
Protein
0
mg
Cholesterol
4.41
g
Salt
