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Harissa-spiced chicken with bulghar wheat
- 1 tbsp harissa paste (we used Belazu Rose Harissa)
- 4 skinless chicken breasts
- 1 tbsp vegetable oil or sunflower oil
- 1 onion , halved and sliced
- 2 tbsp pine nuts
- handful ready-to-eat apricot
- 300g bulghar wheat
- 600ml hot chicken stock (from a cube)
- handful coriander , leaves only, chopped
Directions:View on BBC Good Food
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