- 2 red onion
- 4 vine tomatoes
- 2 garlic clove
- 4 chicken breasts, skinless & boneless
- 200g baby leaf spinach
- 300g bulgar wheat
- 90g butter, softened
- 2 tsp harissa paste
- 2 lemon
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- Frying pan with a lid
- Deep oven dish
- Measuring jug
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and finely chop the red onion. Dice the tomatoes. Peel and finely chop the garlic.
- 2.
Pour 1 tbsp olive oil into a large frying pan and warm to a high heat. Rub the chicken breasts with a pinch of salt and pepper. When the pan is hot, add the chicken and fry for 2-3 mins on each side till golden. Transfer the chicken to a deep ovenproof dish and slide into the oven for 15 mins.
- 3.
Meanwhile, return the frying pan to a medium heat. Slide in the onion, tomatoes and garlic. Add a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till softened. Fill and boil your kettle.
- 4.
Shred the baby leaf spinach and stir it into the veg. Cook for 1-2 mins till wilted. Tip in the bulgar wheat and pour in 300ml boiling water. Stir then cover the pan with a lid. Take off the heat and set aside for 10 mins.
- 5.
Add the softened butter to a small bowl and add ½ -1 tsp harissa paste (harissa is very spicy, so add as much or little as you prefer). Grate in the lemon zest and squeeze in the juice from 1 half. Mash to combine the butter, harissa and lemon.
- 6.
When the chicken has cooked for 15 mins, remove it from the oven and dollop the butter evenly over the chicken breasts. Return to the oven for 5 mins to melt the harissa butter finish cooking the chicken.
- 7.
Fluff the bulgar wheat with a fork and squeeze in the juice from the remaining lemon half. Taste and add more salt or pepper if needed. Divide the bulgar between a couple of plates, top with the chicken breasts and drizzle with the harissa butter sauce to serve.