Description
A flavorful and vibrant Harissa Chicken served with nutty bulgur wheat and fresh green beans, finished with a zesty lemon juice and garnished with coriander and juicy pomegranate seeds for a delightful, aromatic meal.
Ingredients
Scale
Chicken and Sauce
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 250g chicken mini fillets
- 2 tbsp rose harissa paste, to taste
- 2 tbsp tomato purée
- 1 red pepper, finely chopped
Bulgur Wheat and Vegetables
- 150g bulgur wheat, rinsed and drained
- 160g green beans, roughly chopped
Finishing Touches
- 1/2 lemon, juiced
- Small handful of coriander, chopped or leaves left whole
- 80g pomegranate seeds
Instructions
- Heat the oil and fry garlic: Heat the olive oil in a pan over medium heat. Add the thinly sliced garlic and fry for 2-3 minutes until golden, taking care not to burn it.
- Brown the chicken: Add the chicken mini fillets to the pan, cooking for a few minutes until browned on all sides.
- Add harissa and tomato purée: Stir in the rose harissa paste and tomato purée, mixing thoroughly to coat the chicken evenly with the sauce.
- Cook with red pepper: Add the finely chopped red pepper and cook for a few minutes, stirring well to combine all ingredients.
- Add bulgur wheat and boiling water: Stir in the rinsed and drained bulgur wheat along with a pinch of salt and 300ml boiling water. Bring the mixture to a simmer.
- Simmer with lid on: Cover the pan with a lid and cook the bulgur wheat for 5 minutes to allow it to absorb the liquid.
- Add green beans and continue cooking: Remove the lid, spread the roughly chopped green beans on top, cover again, and cook for another 5 minutes.
- Rest off heat: Remove the pan from the heat but keep it covered, allowing it to sit for 5 minutes so the green beans steam and flavors meld.
- Finish with lemon and garnish: Uncover the pan, squeeze over fresh lemon juice, and mix everything well. Garnish with chopped or whole coriander leaves and sprinkle the pomegranate seeds on top before serving.
Notes
- Adjust the amount of harissa paste depending on how spicy you want the dish.
- Make sure not to burn the garlic as it can turn bitter and affect the overall flavor.
- Rinsing bulgur wheat helps remove excess starch and debris.
- Allowing the dish to rest after cooking helps the flavors develop and the green beans finish cooking with steam.
- For a vegetarian version, substitute chicken with firm tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North African
Keywords: Harissa chicken, bulgur wheat, spicy chicken, North African recipe, easy chicken dinner, healthy chicken recipe, one-pan meal
