For the past few weeks I’ve really enjoyed Waitrose’s prepared Harissa Chicken and Tabbouleh salad for my lunch in work. It’s tangy, refreshing and full of goodness. Looking at the listed ingredients I decided I’d try and make it myself. It was easy-peasy – apart from scrubbing the griddle pan (how I hate washing griddle pans)!
I was thinking of making the Harissa paste myself but decided that might be a step too far – particularly as most recipes just said “coat the chicken with Harissa paste.’ Who am I to argue with that? So that’s what I did. Coated the chicken in the Harissa paste and left them in the fridge for a couple of hours. You don’t need to leave them that long but I quite like my flavours to be absorbed into the chicken. Then boiled up some bulgur wheat (wonderful for your digestive tract apparently), chopped up some tomatoes, spring onions, parsley, mint and coriander and was done. But not quite. I had to make the dressing.
Waitrose’s list of ingredients for the dressing included greek yoghurt, orange juice, ground coriander, rice vinegar, buttermilk and mint-infused sunflower oil. I decided to use balsamic vinegar instead of rice vinegar, I didn’t include the buttermilk and infused olive oil with mint instead of sunflower oil. Tasted just as good – although it didn’t look like the Dulux paint Brilliant White colour or texture of the Waitrose dressing!
Will definitely be making this up on a Sunday ready for my working week. Really tasty.
- 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