* 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
===Method===
* 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.
(''Delicious Magazine'')
===Belazu products used in this recipe===
* [http://www.mybelazu.com/details/early-harvest.html Belazu Early Harvest Extra Virgin Olive Oil Unfiltered]
* [http://www.mybelazu.com/products/extra virgin-olive-oils.html Belazu Extra virgin olive oil]
* [http://www.mybelazu.com/details/rose-harissa.html Belazu Rose Harissa]#chicken #parsley #currants #onion #pilaf #ginger #pinenuts #harissachickenwithbulgurwheatpinenutandparsleypilaf #harissa #bulgurwheat #nuts
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Harissa_chicken_with_bulgur_wheat,_pine_nut_and_parsley_pilaf
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