6 small pieces of chicken breasts or 2 or 3 'normal' sized breasts
1 tablespoon Harissa paste
Cooked bulgur wheat (follow instructions on packet)
Roughly chopped tomatoes - as many as you like (I use the small plum ones - they're crunchy and good in salads)
Roughly chopped spring onions - again as many as you like
Roughly chopped parsley, mint and coriander (use a third more parsley than mint and very little coriander. You want a good hit of parsley. The next note should be the mint and just a tiny hint of coriander.
Small teaspoon salt
Small teaspoon ground black peppercorns
Pinch of ground coriander
Small drop of balsamic vinegar
Half teaspoon orange juice
Teaspoon freshly squeezed lemon
Teaspoon Greek yoghurt
2 tablespoons mint-infused olive oil
Drop about 3 leaves of mint into 2 tablespoons olive oil and set to one side.
Marinate chicken pieces in Harissa paste. If using large chicken breasts cut slice into appropriate lengths. Cover the bowl of chicken and place in fridge (from 10 mins to up to 2 hours or even overnight)
Lightly oil griddle pan and heat gently on top of stove.
Add Harissa coated chicken carefully to pan (does spit).
Cook turning over every now and then until cooked through.
Set cooked chicken to one side to go cold.
Cook bulgur wheat as instructed on packet and leave to cool.
Chop tomatoes, spring onions into small pieces
Roughly chop parsley, mint and coriander.
Gently stir herbs through the cold bulgur wheat
Gently add chopped tomatoes and spring onions to the bulgur wheat
In small bowl mix together salt, pepper, ground coriander, orange juice and lemon juice
Recipe by Doe's Kitchen at http://doeskitchen.com/harissa-chicken-tabbouleh-salad/