Chicken & Apricot Bulgur Wheat Salad

Chicken & Apricot Bulgur Wheat Salad

  • Spatchcock chicken
  • 4
  • 1hour 10mins
  • Easy
The perfect summer evening supper. Pop the kettle on to cook the bulgur wheat while you set the table and pour yourself a drink. Get your friends firing up the BBQ so you don’t have to spend anymore time in the kitchen than need be. Sit back and enjoy the wonderful party of flavours that this dish brings to your palette. We’ve included oven cooking times just in case the British weather lets us down.

Ingredients

  • 200g Bulgur Wheat
  • 1 Knorr chicken stock cube
  • 100g toasted pine nuts
  • 1 tablespoons freshly chopped mint
  • 1 small red onion, chopped very fine
  • 4 fresh apricots, chopped fine
  • 1 Herb Fed Spatchcock Chicken 
  • 1 tablespoon apricot harissa paste (we use the brand Belazu)
  • Salt & Ground black pepper
  • 4 apricots, halved
  • 2 tablespoons honey
  • 1 chilli chopped fine

Method

  1. Pop the kettle on and dissolve the stock cube in 200ml boiling water, then add the bulgur wheat to the water. Cover the bowl with a plate and leave for 15 minutes.
  2. Fluff the bulgur wheat with a folk and if the water hasn’t been soaked up cover and leave a little longer. Once cooked and the wheat is lovely and fluffy, add the chopped mint, chopped Apricots & chopped red onion.
  3. Add the toasted pine nuts just before serving.
  4. Coat the chicken in the apricot harissa paste and give it a good sprinkle of salt and ground black pepper. Cook the chicken over indirect heat on the barbecue for 35 to 40 minutes, or until cooked through. Alternatively roast in the oven at 190ºC/375ºF/gas 5 for 30 to 35 minutes.
  5. De-seed 4 apricots and slice in half. Give them a coating of honey and a sprinkle of chilli and five minutes before the chicken is cooked pop them on the BBQ or in the oven to warm through and caramelise slightly.  This really brings out the richness of the fruit.

Recipe courtesy of @stephs_food_diary