Middle Eastern Chicken
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.
Tags:
Calorie Smart
•Quick
•Spicy
Allergens:
Wheat
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
120 grams
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
60 grams
Baby Spinach
1 sachet(s)
Harissa Paste
1 sachet(s)
Garam Masala
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Chicken Stock
1 pack(s)
Tomato Paste
½ unit(s)
Onion
1 pack(s)
Lentils
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kcal)641 kcal
Energy (kJ)2682 kJ
Fat11.05 g
of which saturates1.86 g
Carbohydrate77.08 g
of which sugars22.23 g
Dietary Fiber9.56 g
Protein40.89 g
Cholesterol0 mg
Salt4.41 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pot
•Lid
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
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