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Harissa chicken with bulgur wheat and parsley salad

Name: Harissa chicken with bulgur wheat and parsley salad
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 4 free-range chicken breasts; 2 tbsp harissa paste; 4 tbsp olive oil; A good squeeze of lime juice; 200g bulgur wheat; 1 carrot, coarsely grated; A large handful fresh flatleaf parsley, chopped; 75g juicy raisins; A good squeeze of lemon juice

Published: 31 Mar 09
Updated: 18 Mar 24

Add flavour to plain chicken breasts in a flash. This harissa chicken is served with a healthy, light side salad made with bulgur wheat and fresh parsley.

Easy
April 2009

Test kitchen approved

Serves 4
Takes 15 min to make, 20 min to cook, plus marinating

Add flavour to plain chicken breasts in a flash. This harissa chicken is served with a healthy, light side salad made with bulgur wheat and fresh parsley.

Nutrition: per serving

Calories: 533kcals
Fat: 17.9g (2.8g saturated)
Protein: 40.5g
Carbohydrates: 54g (14.6g sugars)
Salt: 0.7g

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Ingredients

4 free-range chicken breasts
2 tbsp harissa paste
4 tbsp olive oil
A good squeeze of lime juice
200g bulgur wheat
1 carrot, coarsely grated
A large handful fresh flatleaf parsley, chopped
75g juicy raisins
A good squeeze of lemon juice

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Method

Take the chicken breasts and use a rolling pin to flatten them between 2 pieces of cling film. Place in a dish and mix with harissa paste, 1 tbsp olive oil and a good squeeze of lime juice. Season well and leave to marinate for 10 minutes.
Put the bulgur wheat in a saucepan and cover with boiling water, bring to the boil, then simmer for 5-8 minutes, until tender. Drain and mix with the carrot, parsley, raisins, 3 tbsp olive oil and a good squeeze of lemon juice. Season and set aside.
Heat a frying pan until hot and fry the chicken breasts, in batches, for 2-3 minutes each side or until cooked through. Slice into strips and serve with the bulgur and parsley salad.

Recipe from April 2009 Issue

Nutrition

Nutrition: per serving

Calories: 533kcals
Fat: 17.9g (2.8g saturated)
Protein: 40.5g
Carbohydrates: 54g (14.6g sugars)
Salt: 0.7g

delicious. tips

Try this recipe with free-range turkey breast steaks, as they will taste just as good but cost much less, and use couscous instead of bulgur wheat, if that’s all you have.