1、Harissa-spiced chicken with bulghar wheat

This spicy Harrissa dish will bring the taste of Morocco to your home

Harissa-spiced chicken with bulghar wheat recipe

Ingredients

Method

Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it won’t be cooked through at this stage). Remove and set aside.
  • Add the onions, then gently fry for 5 mins until soft. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulghar and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.
  • Return the chicken to the pan, re-cover and cook for 5 mins on a low heat until the liquid has been absorbed and the chicken is cooked through. Fluff up the bulghar with a fork and scatter with the coriander to serve.

  • https://www.truecookbook.com/recipe/harissa-spiced-chicken-with-bulghar-wheat-4966/

    2、Spiced veg with lemony bulghar wheat salad

    A warm, colourful vegetarian salad, full of Moroccan flavours
    Spiced veg with lemony bulghar wheat salad recipe

    Ingredients

    • 2 tbsp vegetable oil
    • 2 tbsp clear honey
    • 2 tsp harissa (we used Belazu rose harissa)
    • 2 small aubergines, cut into wedges
    • 1 red pepper, deseeded and cut into chunks
    • 140g bulghar wheat
    • zest and juice ½ lemon
    • large handful mint leaves, chopped
    • Greek yogurt, to serve (optional)

    Method

    1. Mix together the oil, honey and harissa, then drizzle half over the aubergines and pepper. Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.
    2. Meanwhile, tip the bulghar wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulghar, drizzled with yogurt, if you like.

    3、Spiced chicken meatballs with noodles, basil & broth

    This fragrant and filling dish is an excellent dinner party choice
    Spiced chicken meatballs with noodles, basil & broth recipe

    Ingredients

    Method

    1. Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix – I mean mix – until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured – about 10 mins. You’ll need to do this in batches, adding more oil each time. Set aside.
    2. For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them – tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.

    4、Curry-spiced chicken with a tartare of peas

    Glynn Purnell likes to give traditional dishes a modern twist, and this dish is no exception. It's roast chicken, but not as you know it
    Curry-spiced chicken with a tartare of peas recipe

    Ingredients

    • 2 tbsp vegetable oil
    • 1 tsp mild curry powder
    • 1½ kg chicken, ready for roasting
    • 3 slices smoked streaky bacon, cut into small pieces
    • 250g frozen peas, defrosted
    • 400g fresh peas, podded (about 2kg/4lb 8oz unpodded weight)
    • 1 shallot, finely chopped
    • 10 stalks marjoram or oregano, leaves picked and chopped
    • 1 shallot, finely chopped
    • small bunch chives, chopped
    • splash olive oil
    • pinch ground ginger

    Method

    1. Heat oven to 200C/180C fan/gas 6. Mix the oil with the curry powder, and rub this all over the chicken. Transfer to a roasting tin and cook for 1 hr 30 mins. To check if the chicken is cooked, insert a skewer between the thigh and the breast – the juices should run clear. Remove and allow to rest for 20 mins, loosely covered with foil.
    2. Meanwhile, fry the bacon until crisp in a dry, non-stick pan. Remove and leave to cool slightly. Pulse the peas separately to a rough purée in a blender, or using a hand blender.
    3. Mix the peas together with bacon, shallot, marjoram, chives, the splash of olive oil, a sprinkle of ground ginger, and season with salt. Serve alongside the chicken.

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