Name: Harissa-Spiced Chicken with Bulgur Wheat and Apricots Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: North African
Ingredients: 1 tbsp harissa paste (we used Belazu Rose Harissa); 4 skinless chicken breasts; 1 tbsp vegetable oil or sunflower oil; 1 onion, halved and sliced; 2 tbsp pine nuts; Handful ready-to-eat apricot; 300g bulgur wheat; 600ml hot chicken stock (from a cube); Handful coriander, leaves only, chopped

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Introduction

This harissa-spiced chicken with bulgur wheat is a vibrant and flavorful dish inspired by North African cuisine. The smoky heat of harissa pairs beautifully with tender chicken and nutty bulgur, complemented by sweet apricots and toasted pine nuts for a deliciously balanced meal.

A white round casserole dish is filled with three pieces of chicken coated in a crumbly golden-brown crust mixed with herbs. Underneath the chicken, thin yellow-orange slices of cooked carrots and light yellow spaghetti noodles sit evenly spread in the dish. Small green parsley leaves are scattered over the top for garnish. The casserole dish rests on a folded green cloth against a white marbled surface, with a clear glass lid slightly tilted on one side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp harissa paste (we used Belazu Rose Harissa)
4 skinless chicken breasts
1 tbsp vegetable oil or sunflower oil
1 onion, halved and sliced
2 tbsp pine nuts
Handful ready-to-eat apricots
300g bulgur wheat
600ml hot chicken stock (from a cube)
Handful coriander leaves, chopped

Instructions

Step 1: Rub the harissa paste evenly over the chicken breasts. Heat the oil in a deep non-stick pan over medium heat, then fry the chicken for about 3 minutes on each side until just golden. It won’t be fully cooked at this stage. Remove the chicken and set aside.
Step 2: Add the sliced onions to the pan and gently fry for 5 minutes until soft. Stir in the pine nuts and cook for another few minutes until toasted.
Step 3: Add the apricots, bulgur wheat, and hot chicken stock to the pan. Season with salt and pepper, then cover and cook for about 10 minutes until most of the stock is absorbed.
Step 4: Return the chicken to the pan, cover again, and cook over low heat for 5 minutes until the bulgur is fluffy and the chicken is cooked through.
Step 5: Fluff up the bulgur with a fork and scatter with chopped coriander before serving.

Tips & Variations

For extra spice, stir in an additional tablespoon of harissa paste along with the apricots.
Try swapping apricots for dried cherries or raisins for a different fruity note.
Toast the pine nuts carefully to avoid burning and bring out their full flavor.
Use chicken thighs instead of breasts for juicier meat if preferred.

Storage

Store leftover chicken and bulgur in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the chicken tender.

How to Serve

A white round casserole dish filled with three golden-brown chicken breasts coated in a crumbly, textured topping that looks like crushed nuts or breadcrumbs. The chicken pieces sit on a bed of cooked thin yellow noodles, with slices of light orange vegetables, possibly carrots, mixed in. Small green herb leaves are scattered evenly on top for garnish. The dish rests on a green cloth placed over a white marbled surface. Part of the clear glass lid is lifted, showing the food inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of bulgur wheat?

Yes, you can substitute bulgur with couscous, quinoa, or even rice, though cooking times and liquid amounts may vary.

Is harissa paste very spicy?

Harissa paste varies in heat depending on the brand and type, but it generally provides a moderate spicy kick. Adjust the quantity to suit your taste and add more gradually if needed.