HARISSA CHICKEN & CHICKPEAS WITH BULGUR WHEAT

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chicken breasts between two sheets of baking paper or cling.lm 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 over night if possible.

Step 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 packaging instructions

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.

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