Harissa chicken and chickpeas with bulgur

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chicken breasts between two sheets of baking paper or clingfilm and bash with a rolling pin until they are the same thickness all over (this ensures even cooking). Then put the chicken breasts in an airtight container or a ziplock food bag with half the lemon juice, the olive oil, harissa and seasoning. Leave to marinate in the fridge for an hour before cooking or overnight if possible.

Step 2

2 Preheat the oven to 180°C. Spread the drained chickpeas evenly on a baking tray and mix with the smoked paprika. Roast in the preheated oven for 20 minutes until golden brown. Meanwhile, cook the bulgur wheat according to the packet instructions and drain.

Step 3

Heat a frying pan until smoking hot and fry the chicken for 1 minute on each side. Remove from the pan and wrap in foil, then place on a baking tray and cook in the oven for 20–25 minutes. When you take the chicken out of the oven, take it out of the foil straight away so it stops cooking. Leave to stand for 5 minutes to ensure it’s nice and juicy

Step 4

To make the yoghurt dressing, mix the remaining lemon juice with the yoghurt, garlic and chopped coriander and season to taste – divide between two small pots.

Step 5

Divide the diced cucumber, bulgur wheat and roasted chickpeas between two airtight containers and top each one with a chicken breast. Add the dressing pots and cover. They will keep in the fridge for 3 days.

Step 6

TIP: Marinate your chicken overnight in the fridge if possible to enhance the flavours even more! You can cook the chicken as per the method above and it will keep in the freezer for up to 3 months. When you reheat it, all you’ll have to do is cook the bulgur wheat, drain and roast the chickpeas and make the dressing.