Spiced Chicken with Herby Bulgur and Warm Harissa Dressing
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 25 minutes
- Total time
- 45 minutes
Heat / oven settingHob: medium heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 750g | |
| 375g | |
| 900ml, or amount on bulgur packet | |
| 3 tbsp | |
| 1.5 tsp | |
| 1.5 tsp | |
| 1.5 tbsp, mild if preferred | |
| 1.5 | |
| 22.5g | |
| 300g | |
| 0.75 | |
| 3 tbsp |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Saucepan for bulgur
- Frying pan
- Small saucepan for dressing
- Colander
- Fork
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Mix chicken with cumin, paprika and 1.5 tbsp oil. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Cook bulgur
Simmer bulgur in stock according to packet instructions, usually 12–15 minutes. Drain excess liquid if needed and stand covered for 5 minutes.
Cook chicken
Pan-fry chicken for 8–10 minutes, turning regularly. Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary.
Make warm dressing
In a small saucepan heat remaining oil, harissa, 3 tbsp water and half the prepared lemon juice for 1–2 minutes until hot. Keep it separate from raw chicken utensils.
Finish bulgur
Fluff bulgur and mix in parsley, tomatoes and cucumber using clean utensils.
Serve
Divide bulgur between plates, arrange chicken on top and spoon over the warm dressing.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Bulgur supplies fibre and carbohydrate; chicken provides protein. Measured olive oil contributes unsaturated fat.
Practical skills
Cooking grains, spice coating, making a dressing and clean assembly.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.