Apricot-Harissa Chicken Thigh Stir-Fry
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Apricot-Harissa Chicken Thigh Stir-Fry

Apricot-Harissa Chicken Thigh Stir-Fry

with Bulgur and Toasted Almonds

Spice up your life! Treat your tastebuds to major flavour with tender chicken seasoned with our Harissa Spice Blend, smothered in a sweet-and-savoury apricot sauce, then nestled atop a bed of fluffy and fibre-rich bulgur.

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

½ cup

Bulgur Wheat

(Contains Wheat)

160 g

Sweet Bell Pepper

113 g

Yellow Onion

56 g

Baby Spinach

28 g

Almonds, sliced

(Contains Tree nuts)

2 tbsp

Apricot Spread

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp


1 tbsp

Harissa Spice Blend

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories629 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate71 g
Sugar20 g
Dietary Fiber7 g
Protein39 g
Cholesterol132 mg
Sodium1192 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Non-Stick Pan


Cook bulgur

Before starting, wash and dry all produce. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Meanwhile, roughly chop spinach. Add bulgur and spinach to boiling broth, then stir to combine. Cover and remove the pot from heat. Let stand until bulgur is tender, liquid is absorbed and spinach is wilted, 16-18 min. Fluff bulgur with a fork.


Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board.

Cook chicken

Heat a large non-stick pan over medium-high heat. While the pan heats, add chicken, Harissa Spice Blend and cornstarch to a medium bowl. Season with salt and pepper, then toss to coat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5.)

Make sauce

Dans la poêle contenant le poulet, ajouter la tartinade d’abricots, la sauce soja et 1⁄2 tasse d’eau (3⁄4tasse d’eau pour 4 pers.). Cuire pendant 1 min, en remuant souvent, jusqu’à ce que la tartinade d’abricots se dissolve.

Cook stir-fry

Add onions and peppers to the pan with chicken and sauce. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cover and cook, stirring occasionally, until sauce thickens slightly, veggies are tender-crisp and chicken is cooked through, 5-7 min.** Season with salt and pepper, to taste, then stir to combine.

Finish and serve

Meanwhile, heat a small non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Remove from heat. Divide bulgur between plates. Top with stir-fry. Sprinkle almonds over top.

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