One Pan Harissa Chicken with Bulgur

Method

1. 1
   In a bowl, combine the chicken thighs with the harissa and season generously with salt and pepper.
2. 2
   Heat a drizzle of oil in a large frying pan or casserole dish over a medium heat. Add the chicken thighs in an even layer and cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
3. 3
   In the same pan, cook the onion for 5 minutes until softened. Add the roasted peppers, sun-dried tomatoes, garlic, lemon juice, smoked paprika and cumin. Cook for another couple of minutes, scraping up any browned bits from the bottom of the pan.
4. 4
   Stir through the bulgur wheat and cook for 1 minute. Pour in the stock, season well and bring to the boil. Reduce to a simmer and cook for 10-12 minutes until the grains are tender and the liquid has been absorbed.
5. 5
   Meanwhile, mix the yoghurt with the chopped mint and a pinch of salt.
6. 6
   Nestle the chicken back into the bulgur to warm through. Dollop over the mint yoghurt, scatter with herbs and serve with the remaining lemon wedges.