Description
A flavorful Harissa-spiced chicken dish served with nutty bulgur wheat, toasted pine nuts, sweet apricots, and fresh coriander. This vibrant North African-inspired meal is simple to prepare on the stovetop, offering a perfect balance of spice, texture, and freshness.
Ingredients
Scale
Chicken and Marinade
- 1 tbsp harissa paste (we used Belazu Rose Harissa)
- 4 skinless chicken breasts
- 1 tbsp vegetable oil or sunflower oil
Vegetables and Nuts
- 1 onion, halved and sliced
- 2 tbsp pine nuts
- Handful ready-to-eat apricot
Bulgur Wheat and Garnish
- 300g bulgur wheat
- 600ml hot chicken stock (from a cube)
- Handful coriander, leaves only, chopped
Instructions
- Prepare the chicken: Rub 1 tablespoon of harissa paste evenly over the skinless chicken breasts to coat them with spice.
- Brown the chicken: Heat 1 tablespoon of vegetable or sunflower oil in a deep non-stick pan over medium heat. Fry the chicken for about 3 minutes on each side until just golden, but not cooked through. Remove the chicken from the pan and set aside.
- Cook the onions and pine nuts: Add the halved and sliced onion to the pan and gently fry for 5 minutes until soft. Then add the pine nuts and continue cooking for a few more minutes until the nuts are toasted and fragrant.
- Add bulgur, apricots, and stock: Tip in the ready-to-eat apricots, bulgur wheat, and pour in 600ml of hot chicken stock. Season with salt and pepper as desired. Cover the pan and cook for about 10 minutes until most of the stock is absorbed by the bulgur.
- Finish cooking the chicken: Return the partly cooked chicken breasts to the pan, cover again, and cook on low heat for 5 minutes or until the liquid is fully absorbed and the chicken is cooked through.
- Serve: Fluff the bulgur with a fork to separate the grains. Scatter chopped coriander leaves over the dish before serving to add fresh herbaceous notes.
Notes
- For extra heat, add an additional tablespoon of harissa paste with the apricots.
- Bulgur wheat is a North African staple made from dehusked, cooked, dried, and cracked wheat, providing a nutty texture.
- Ensure chicken is fully cooked through before serving by checking that juices run clear or using a meat thermometer.
- Toasting pine nuts enhances their flavor and adds a crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North African
Keywords: Harissa chicken, bulgur wheat, North African recipe, spicy chicken, pine nuts, apricots, easy stovetop meal
