Moroccan Chicken and Roast Veg Bulgur
with parsley yoghurt sauce
Perfectly pink prawns are coated with a special blend of Middle Eastern spices and drizzled with a cooling, herby yoghurt sauce in this hearty recipe that's exotic and familiar all at once.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Sweet Potato
1 sachet(s)
Vegetable Stock
2 sachet(s)
Ras-el-Hanout
60 grams
Baby Spinach
5 grams
Parsley
110 grams
Yoghurt
(Contains Milk)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Honey
260 grams
Diced Irish Chicken Breast
120 grams
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Trim the carrot then halve lengthways (unpeeled). Slice widthways into 1cm thick pieces.
- Add the veg to a lined baking tray. Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Pour 240ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the bulgur, bring back to the boil and simmer for 1 min. Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.
- Meanwhile, roughly chop the parsley (stalks and all).
- In a bowl, mix aioli, yoghurt and parsley. Season with salt and pepper.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the prawns. Season with ras-el-hanout, salt and pepper.
- Cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Once cooked, remove from the heat and stir through the honey.
NOTE: Swapping to chicken? Add to the hot pan, season as instructed and fry until cooked through, 8-10 mins.
- Stir the roast veg and spinach through the bulgur. Season to taste with salt and pepper.
- Divide the roast veg bulgur between bowls.
- Top with ras-el-hanout spiced prawns.
- Drizzle over the parsley sauce.
