Harissa chicken with bulgur wheat and parsley salad
- April 2009
- 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.
- 17.9g (2.8g saturated)
- 54g (14.6g sugars)
- 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
- 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.
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.
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