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Categories:
harissa olive oil chicken breasts butter onion carrots apple juice ground coriander bulgur wheat parsley
Viewed: 51 - Published at: 6 years agoIngredients
- 1-2 tbsp harissa
- 2 tbsp olive oil
- 4 None chicken breasts
- 1 tbsp butter
- 1 None onion, diced
- 1 3/4 lbs carrots, peeled and sliced
- 3/4 cup apple juice
- 1 pinch ground coriander
- 3/4 cup bulgur wheat
- 5-6 tbsp parsley, chopped
Method
- Mix the harissa and 1 tbsp oil together then use to coat the chicken.
- Heat the butter in a saucepan, add the onion and saute for 3-4 mins, stirring. Add the carrots then pour in the apple juice and mix in the ground coriander. Season. Cover and leave to simmer for 8-10 mins.
- Cook the bulgur in boiling, salted water for 10-12 mins, until just tender. Meanwhile, heat 1 tbsp oil in a frying pan, add the chicken and fry for 8-10 mins, until cooked through. Turn occasionally.
- Drain the bulgur and mix in the parsley. Season. Spoon the bulgur onto a plate and add the carrots. Slice the chicken breast and place on top. Serve.
