Smart Harissa-Roasted Chicken
with Tomato-Bulgur Pilaf and Mint-Yogurt Sauce
In this all-star dish, bulgur pilaf gets a delightful boost from caramelized tomatoes with garlic, while chicken gets beautiful colour and rich flavour from our warm and smoky Harissa Spice Blend. The refreshing mint-yogurt sauce is the final component that ties everything together in this North African-inspired dish!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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)
1 tbsp
Harissa Spice Blend
56 g
Baby Spinach
100 mL
Greek Yogurt
(Contains Milk)
7 g
Mint
2 unit(s)
Garlic, cloves
½ unit(s)
Lemon
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
2 unit(s)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Peel, then mince or grate garlic.Cut tomatoes into 1/2-inch pieces.Heat a medium pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then tomatoes. Cook, stirring often, until tomatoes are very soft and start to break down, 3-5 min.Add half the garlic. Cook, stirring often, until fragrant, 30 sec.
Add broth concentrate, 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to the pot with tomatoes. Cover and bring to a boil over high. Once boiling, stir in bulgur, then return water to a boil. Cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 18-20 min.
Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Harissa Spice Blend.When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden-brown and cooked through, 3-4 min per side.**
Meanwhile, roughly chop spinach.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Finely chop mint.Add yogurt, lemon zest, 1/2 tbsp (1 tbsp) lemon juice, 1 tbsp (2 tbsp) water, 1 tbsp (2 tbsp) mint and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar for a more balanced sauce.)
Add spinach to the pot with pilaf. Season with salt and pepper, to taste. Stir until spinach is slightly wilted, 30 sec.
Divide tomato-bulgur pilaf between plates. Top with harissa-roasted chicken. Dollop mint-yogurt sauce over top. Sprinkle with any remaining mint, if desired. Squeeze a lemon wedge over top, if desired.
