Harissa chicken with bulgur wheat, pine nut and parsley pilaf

From Cookipedia

Harissa chicken with bulgur wheat, pine nut and parsley pilaf
Harissa chicken with bulgur wheat, pine nut and parsley pilaf
Servings:Serves 6
Calories per serving:508
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th January 2013

A superbly spiced chicken pilaf recipe.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Cut 3 slashes into each breast. Put in a bowl with harissa and half the oil. Turn to coat, then set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the pilaf between six plates, top with the chicken and scatter with the remaining parsley to serve.

(Delicious Magazine)

This recipe originated from the recipe section of Belazu.com

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Belazu products used in this recipe

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