Harissa chicken with bulgur wheat, pine nut and parsley pilaf
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- 6 chicken breast fillets, with skin on
- 3 tablespoons Belazu Rose Harissa
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- 1 teaspoon freshly grated ginger
- ¼ teaspoon ground allspice
- ¾ teaspoon ground cinnamon
- 40g pine nuts
- 375g bulgur wheat
- 600ml chicken stock, hot
- 40g currants
- Good handful chopped fresh parsley
- Cut 3 slashes into each breast. Put in a bowl with harissa and half the oil. Turn to coat, then set aside.
- Heat the remaining oil in a large, deep pan with a tight-fitting lid over a medium-high heat. Add the onion and cook, stirring, for 5 minutes or so until soft. Add the ginger, spices and pine nuts. Cook for 10-12 minutes, stirring until the nuts are golden.
- Meanwhile, put a large frying pan over a medium-high heat. When hot, add the chicken and cook for 6 to 8 minutes each side, until golden. Set aside, covered with foil to keep hot.
- Meanwhile, stir the bulgur wheat into the onion mixture. Remove from the heat after 30 seconds and add the hot stock and currants. Cover and set aside for 10-12 minutes or until the stock has been absorbed-the bulgur wheat will still have a good bite to it. Stir in most of the parsley and some seasoning. Fluff up with a fork.
- Divide the pilaf between six plates, top with the chicken and scatter with the remaining parsley to serve.
This recipe originated from the recipe section of Belazu.com