How To Make Harissa-Spiced Chicken with Bulgur Wheat
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 cup bulgur wheat
- 2 cups chicken broth
- 1 lemon, juiced
- Fresh cilantro, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, combine harissa paste, olive oil, cumin, coriander, smoked paprika, and salt.
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Rub the harissa mixture all over the chicken breasts.
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Heat an oven-safe skillet over medium-high heat and sear the chicken on both sides until browned, about 3-4 minutes per side.
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Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through.
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In the meantime, prepare the bulgur wheat. In a saucepan, bring chicken broth to a boil.
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Add bulgur wheat, reduce heat to low, cover, and simmer for 10-12 minutes or until tender and all the liquid is absorbed.
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Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
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Fluff the bulgur wheat with a fork and stir in the lemon juice.
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Serve the harissa-spiced chicken on a bed of bulgur wheat and garnish with fresh cilantro.
Nutrition
- Calories : 380kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 74mg
- Sodium : 868mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugars : 1g
- Protein : 33g
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