Fiery chicken filets with parsley bulgur and coriander carrots

Name: Fiery chicken filets with parsley bulgur and coriander carrots
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 1-2 TABLESPOONS Harissa; 2 TABLESPOONS Olive oil; 1 bunch of parsley; 800 g Carrots; 1 Onion; 1 TABLESPOON Butter or Magarine; 200 ml apple juice; 7-10 Tbsp Salt; 7-10 Tbsp ground cilantro; 150 g Bulgur

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
1-2 TABLESPOONS Harissa
2 TABLESPOONS Olive oil
1 bunch of parsley
800 g Carrots
1 Onion
1 TABLESPOON Butter or Magarine
200 ml apple juice
7-10 Tbsp Salt
7-10 Tbsp ground cilantro
150 g Bulgur

Directions

1
Wash the meat, dab dry. Mix Harissa and 1 tablespoon of oil. Spread the meat evenly with the paste. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Peel, wash and slice the carrots. Peel and finely chop the onion
2
Heat the fat in a saucepan. Sauté diced onions for about 4 minutes until translucent. Add carrots. Deglaze with apple juice and season with salt and coriander. Steam in a closed pot for about 10 minutes. Cook Bulgur in boiling salted water for about 10 minutes until al dente
3
Heat 1 tablespoon of oil in a frying pan. Fry the meat for approx. 8 minutes, turning it over. Season with salt. Pour the bulgur into a sieve, drain, put back into the pot and stir in the parsley. Cut meat into slices. Arrange on plates