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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.
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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.
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Add the toasted pine nuts just before serving.
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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.
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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
