This dish is AMAZING!! It is perfect for a light dinner or a brunch! This dish is lightweight, low carbs, and is super healthy. This dish consists of a spice harissa flavored chicken over Tabbouleh with feta and Greek Vinaigrette. It also is made with Bulgur Wheat which is a great substitute over Jasmine Rice.
The items you will need for this dish are a small pot, paper towels, large pan, and large bowl. I would recommend having these things out and ready to use. 😊
Tips and Tricks:
Bulgur Wheat: This is an ancient grain with satisfyingly chewy texture and earthy, nutty flavor.
Tunisian Spice: This is a spice that features a blend of aromatic and traditional ingredients like coriander seeds, caraway seeds, fennel seeds, chili powder, black peppercorns, cumin seeds, round cloved (powder), and turmeric powder which creates a warm and slightly tangy taste to anything you add it to.
Harissa Powder: Harissa powder is the ground spice which a blend of spicy, earthy North African paste with base of smoked chili peppers. It is often used on meats with dishes such as tacos, tagines, braised meats, curries, or even tofu!
Harissa Powder (continued): If you’re as spice obsessed as I am, you’ll love harissa, a North African chili paste. Here, we use harissa powder to infuse bulgur and chicken with rich, smoky heat. Bonus: You’ll have a but left over when you’re done cooking. Save it to add oomph to popcorn, eggs, or hummus!
Cook Time 30 min Calories: 640 Ingredients:
1 cup Bulgur Wheat
2 TBSP Chicken Stock Concentrate
1 TBSP Harissa powder
2 Persian Cucumber
2 Roma Tomatoes
¼ oz Dill
20 oz Chicken Breast Strips
2 TBSP Tunisian Spice Blend
1 cup Feta Cheese
3 oz Greek Vinaigrette Dressing
Instructions:
In a small pot, combine bulgur, stock concentrate, 2 cup water, 1 tsp harissa powder (you’ll use more later), and salt (use about 1 tsp).
Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 min.
While bulgur cooks, wash, and dry produce. Trim and finely dice cucumber. Finely dice tomato. Pick and mince fronds from dill
Pat chicken dry with paper towels; season with Tunisian Spice, remaining harissa powder, and a big pinch of salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 min.
Dain any excess liquid from bulgur if necessary. Stir in 1 TBSP butter. Transfer to a large bowl along with cucumber, tomato, half of the feta, and minced dill to taste. Toss with half the Greek vinaigrette. Taste and season with salt and pepper
Divide amongst plates and top with harissa chicken, remaining Greek vinaigrette, and remaining feta.
ENJOY :)
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