Honey harissa chicken, herby bulgur & yogurt
Sweet and spicy harissa honey chicken on cold, thick yoghurt with a herby, zesty bulgur salad. 20 mins from start to finish, not to mention, goddamn deeelish and packed with goodness.
Serves 2:
For the chicken:
2-4 chicken thigh fillets, skinless and boneless
1 tbsp harissa
1 tbsp honey
For the bulgur:
1/2 cup bulgur
1 cup boiling water
1/2 cucumber (or 4 mini cucumbers)
6-8 radishes
1/2 pack parsley
1/2 pack mint
1/2 lemon, juice
To finish:
2 tbsp thick greek yogurt
sumac (optional)
1. Add the bulgur to a pot along with double the amount of water and bring to a simmer with the lid on. Add a chicken stock cube if you like or season with salt. Once simmering, reduce the heat to low and cook for 10 minutes. Then turn the heat off and allow the bulgur to steam in the pot for 5 minutes further.
2. Set a large pan over a medium heat and add a drizzle of oil. Once hot, lay your chicken thighs in the pan and season with salt. Cook for 4 minutes on each side until lightly golden, adding the honey, harissa and a splash of water for the final 2 minutes of cooking. Leave to rest while you make the salad.
3. Slice your cucumber and radish into thin rounds. Chop the parsley and mint. Add these to a large bowl along with your cooked bulgur. Season well with salt, black pepper, lots of good olive oil and lemon juice.
4. When you’re ready to serve, slice up your chicken.Spoon some yoghurt over the base of each plate, top with the chicken, drizzling over some of that sweet and spicy sauce. Pile the bulgur on top and finish with a sprinkle of sumac, if using. Enjoy!