Apricot-Harissa Chicken Thigh Stir-Fry
with Bulgur and Toasted Almonds
Spice up your life! Treat your tastebuds to major flavour with tender chicken seasoned with our Harissa Spice Blend, smothered in a sweet-and-savoury apricot sauce, then nestled atop a bed of fluffy and fibre-rich bulgur.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
½ cup
Bulgur Wheat
(Contains Wheat)
160 g
Sweet Bell Pepper
113 g
Yellow Onion
56 g
Baby Spinach
28 g
Almonds, sliced
(Contains Tree nuts)
2 tbsp
Apricot Spread
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
1 tbsp
Harissa Spice Blend
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Meanwhile, roughly chop spinach. Add bulgur and spinach to boiling broth, then stir to combine. Cover and remove the pot from heat. Let stand until bulgur is tender, liquid is absorbed and spinach is wilted, 16-18 min. Fluff bulgur with a fork.
Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board.
Heat a large non-stick pan over medium-high heat. While the pan heats, add chicken, Harissa Spice Blend and cornstarch to a medium bowl. Season with salt and pepper, then toss to coat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5.)
Dans la poêle contenant le poulet, ajouter la tartinade d’abricots, la sauce soja et 1⁄2 tasse d’eau (3⁄4tasse d’eau pour 4 pers.). Cuire pendant 1 min, en remuant souvent, jusqu’à ce que la tartinade d’abricots se dissolve.
Add onions and peppers to the pan with chicken and sauce. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cover and cook, stirring occasionally, until sauce thickens slightly, veggies are tender-crisp and chicken is cooked through, 5-7 min.** Season with salt and pepper, to taste, then stir to combine.
Meanwhile, heat a small non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Remove from heat. Divide bulgur between plates. Top with stir-fry. Sprinkle almonds over top.
