Fiery chicken filet with parsley bulgur and coriander carrots (single)

Name: Fiery chicken filet with parsley bulgur and coriander carrots (single)
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 Chicken filet (approx. 125 g); 1 TEASPOON Harissa; 1 TEASPOON Olive oil; 1/4 bunch of parsley; 200 g Carrots; 1/2 Onion; 1 TEASPOON Butter or margarine; 5 TABLESPOONS apple juice; 7-10 Tbsp Salt; 7-10 Tbsp ground cilantro; 40 g Bulgur

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 Chicken filet (approx. 125 g)
1 TEASPOON Harissa
1 TEASPOON Olive oil
1/4 bunch of parsley
200 g Carrots
1/2 Onion
1 TEASPOON Butter or margarine
5 TABLESPOONS apple juice
7-10 Tbsp Salt
7-10 Tbsp ground cilantro
40 g Bulgur

Directions

1
Wash the meat, dab dry. Mix Harissa and 1/2 teaspoon 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 1/2 tsp. oil in a frying pan. Fry the meat for approx. 8 minutes, turning it over. Season with salt. Pour bulgur into a sieve, drain, put back into the pot and stir in parsley. Cut meat into slices. Arrange on a plate