Harissa chicken thighs and herby bulgur
Prep time: 25 minsTotal time: 
Harissa chicken thighs and herby bulgur
This is not only a nutritious and filling weeknight dinner, it’s also ideal for meal prepping. You could pre-marinate the chicken thighs and freeze, too
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 2 tbsp harissa paste
- ½ tbsp tomato purée
- 1 tbsp olive oil
- 1 tbsp runny honey
- juice of 1 lemon
- ½ tsp smoked paprika
- 1kg skinless chicken thigh fillets
- 250g cherry tomatoes
For the bulgur
- 500ml chicken stock
- 175g cracked bulgur wheat, rinsed well in cold running water
- 2 x 40g packs Sainsbury’s Middle Eastern Inspired Herb Mix
- 1 x 120g bag baby leaf spinach
- juice of 2 lemons
- 2 tbsp olive oil
Step by step
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In a large bowl, whisk together the harissa, tomato purée, olive oil, honey, lemon juice and paprika, along with some seasoning. Add the chicken thighs to the bowl and mix well. Set aside to marinate for at least 1 hour.
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Preheat the oven to 220°C, fan 200°C, gas 7. Put the chicken on a rack set over a baking tray. Roast for 15 minutes, then add the cherry tomatoes and roast for another 10-15 minutes, or until the chicken is cooked through and nicely charred.
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Meanwhile, add the stock to a pan and bring to the boil. Add the rinsed bulgur to the pan, reduce the heat to medium and cook for 10 minutes or until all the liquid has absorbed.
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While the chicken and bulgur is cooking, add the herb mix and spinach to a heatproof bowl and cover with boiling water. Set aside for a few minutes to wilt, then drain. When cool enough to handle, squeeze out any excess water. Add to a food processor with the lemon juice and olive oil, and pulse until finely chopped. Fold through the cooked bulgur, then season.
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Slice the chicken and serve with the herby bulgur and roast tomatoes.
Bulgur wheat is a staple in Middle Eastern and Mediterranean cooking. Use leftovers in a salad like tabbouleh, or as a base for a grain bowl.
