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Middle Eastern Chicken

Middle Eastern Chicken

with spinach and pine nut bulgur wheat

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This hearty and decadent chicken stew is filled with flavours from the Middle East. Harissa, bulgur wheat and lentils are all ingredients commonly found in many of this region's cuisines.

Tags:Under 650 caloriesQuickSpicy
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

260 g

Diced Chicken Breast

120 g

Bulgur Wheat

(ContainsWheatMay be presentSoya, Peanut, Nuts, Sesame)

60 g

Baby Spinach

1 sachet

Harissa Paste

1 sachet

Garam Masala

10 g

Pine Nuts

(May be presentPeanut, Nuts, Sesame, Cereals containing gluten)

1 sachet

Chicken Stock

1 pack

Tomato Paste

½ piece


1 pack


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)641 kcal
Energy (kJ)2681 kJ
Fat11.05 g
of which saturates1.86 g
Carbohydrate77.08 g
of which sugars22.23 g
Dietary Fiber9.56 g
Protein40.89 g
Cholesterol0 mg
Salt4.41 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Pour 240ml water (double for 4p) into a large pot, stir in the stock and bring to the boil. 
  • Halve and peel the onion. Chop half (double for 4p) into small pieces.
  • Roughly chop the spinach.
  • Drain and rinse the lentils in a sieve.

TIP: If you’re in a hurry you can boil the water in your kettle.

  • Place a large pan over a medium-high heat with a drizzle of oil.
  • Once hot, add the onion and fry until softened stirring occasionally, 3-4 mins.
  • Meanwhile, stir the bulgur into the boiling water. Bring back up to the boil and simmer for 1 min.
  • Pop a lid on the pot and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
  • Add the chicken to the pan with the softened onion. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Season with salt and pepper then fry until golden brown, 3-4 mins.
  • Add the harissa and cook for 1 min.
  • Stir in the tomato paste, lentils and 100ml water (double for 4p). Simmer for 8-10 mins, until thickened.
  • In the last 2-3 mins of cooking add the garam masala. Season to taste with salt, pepper and sugar.
  • Fluff up the bulgur with a fork and stir through pine nuts and chopped spinach.
  • Divide the bulgur between bowls.
  • Serve the chicken and lentils alongside.