Total cooking and preparation time approximately 30 minutes

Serves 4

Ingredients

4 chicken breast fillets
1 tbsp harissa paste
1 tbsp sunflower or vegetable oil
1 large or 2 small onions, halved and sliced
2 tbsp pinenuts
1 cup bulgar wheat
½ cup dried apricots, chopped
1 pint chicken stock
1 tbsp dried coriander leaves

Method

1. Press down firmly on the chicken breasts with the palm of your hand until they are about half the original thickness, then Rub all over with the harissa paste.
2. Heat the oil in a frying pan on medium-high and cook the chicken for about 5 minutes, until browned. Then remove and set aside.
3. Add the onions to the pan and fry for about 3 minutes until softened slightly.
4. Add the pine nuts and fry for another couple of minutes.
5. Add the pinenuts, bulgar wheat, stock, coriander, salt and pepper.
6. Cover and cooked for about another about another 10 minutes until most of the stock is absorbed.
7. Return the chick to the pan, toss until well covered in the sauce and cook for further 5 minutes.
8. Fluff up the bulgar and serve.