Harissa Grilled Chicken with Herby Bulgur
Photo via Pexels
This is the sort of supper that makes a midweek kitchen smell like a summer holiday. The chicken takes on a deep, smoky heat from rose harissa and smoked paprika, while the bulgur underneath soaks up lemon, olive oil and a big handful of fresh herbs. It comes together in the time it takes the grain to steam, and it looks as good as it tastes when you pile it all onto one big sharing platter.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for bulgur wheat - we add the cheapest by default.
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Choose a product for smoked paprika - we add the cheapest by default.
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Choose a product for ground coriander - we add the cheapest by default.
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Local shop4 boneless chicken thighs
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Local shop3 tbsp rose harissa paste
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Local shop1 lemon, zest and juice
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Local shop2 cloves garlic, crushed
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Local shop1 small red onion, finely sliced
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Local shop1 handful fresh parsley and mint, chopped
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 40 minutes from start to finish.
In a bowl, mix the harissa, smoked paprika, ground coriander, garlic, half the lemon juice and 1 tbsp of the olive oil into a paste. Coat the chicken thighs and leave to marinate while you prepare the bulgur (15 minutes if you have it, longer if you can).
Rinse the bulgur, then tip it into a pan with 500ml of boiling water and a pinch of salt. Cover, simmer gently for 10-12 minutes until the water is absorbed, then take off the heat and leave covered to steam.
Heat a griddle or heavy frying pan over a medium-high heat. Cook the chicken for 5-6 minutes each side until charred at the edges and cooked through with no pink meat.
Fluff the bulgur with a fork and stir through the remaining olive oil and lemon juice, the lemon zest, red onion and most of the herbs.
Slice the chicken and lay it over the bulgur. Scatter with the last of the herbs and season to taste.
Serve warm with lemon wedges and a spoonful of extra harissa on the side for anyone who likes more heat.
Nutrition
Estimated per serving
Cook's tip
No griddle? Roast the marinated thighs at 200C for 25-30 minutes instead - you lose the char but keep all the flavour.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.