Dukkah Chicken with Harissa, Chickpea and Spiced Tomato Bulgur with a Lemon Tahini Yoghurt

This recipe has some of my most favourite things. Dukkah, tahini, rose harissa, pine nuts all come together in this delicious and healthy chicken salad which is perfect for leftovers or for a hearty dinner. Roasting the chickpeas with the tomatoes on the vine and a mixture of whole and ground slices adds so much flavour to the bulgur wheat. The rose harissa adds a subtle heat which doesn’t overpower the chicken and the tahini yoghurt is cooling and nutty with the flavour of sesame.

Serves 6 - £2.49 per portion

1. For the bulgur, start by roasting 250g cherry tomatoes on the vine with a can of drained chickpeas, a good drizzle of olive oil, 1/2 tsp cumin, 1 tsp ground coriander, 1/2 tsp cinnamon, 1/2 tsp cumin seeds and some seasoning. Mix together and roast at 180C fan/200C until the tomatoes are slightly blistered and the chickpeas are crispy.
2. Meanwhile, mix 2 tbsps of dukkah with 1/2 tsp coriander seeds, 1/2 tsp fennel seeds and 1/2 tsp cumin seeds. Cover three large chicken breasts with cling film and use a ladle to bash each one to tenderise them and flatten them out slightly. Cost with the spice mix and fry in a nonstick frying pan over a medium high heat for 3-4 mins each side until golden and caramelised.
3. Add 250g rinsed bulgur wheat to the tomatoes and chickpeas with 1 heaped tbsp of rose harissa paste. Add 500ml hot chicken stock and place the chicken breasts on top. Cover with foil and bake at 160C fan/180C until the chicken and bulgur is cooked through.
4. Meanwhile, mix 200g full fat Greek yoghurt with 30g tahini, a couple of crushed garlic cloves and the juice of a lemon. Season and mix well (you may need to add a splash of water).
5. Add a handful of chopped olives, some chopped mint and coriander, 150g chopped spinach and the juice of a lemon to the bulgur. Mix well and season.
6. Serve the bulgur salad with the chicken breasts, toasted pine nuts, tahini yoghurt and extra herbs.