Moroccan Chicken with Tomato Coriander Bulgur

Steps

1. Prep bulgur. Heat oil in a medium pot on medium-high heat. Cook onion and garlic with a pinch of salt for about 2 minutes, stirring often, until starting to soften. Add first measure of Moroccan spice mix, roasted capsicums, passata, water, bulgur and salt. Reduce heat to low.
2. Cook bulgur for 12-14 minutes, stirring occasionally, until tender and sauce has thickened. If sauce gets too thick before bulgur is cooked, add a little more water.
3. Prep garnishes.
4. Prep chicken. Pat chicken dry, season and toss in medium bowl with second measure of Moroccan spice mix. Heat oil in a large fry-pan on mediumhigh heat.
5. Cook chicken. Cook chicken for about 3-4 minutes each side, until golden and cooked through. Add sliced almonds to pan and toast for about 1 minute, until golden. Set chicken and almonds aside, covered to rest. Slice chicken thickly before serving.
6. Finish bulgur. Add peas and kale to bulgur and cook for 1-2 minutes, until tender. Remove from heat, stir through coriander and season.
7. To serve, spoon bulgur into bowls. Top with chicken, almonds and cucumber and sprinkle over mint. Dollop over yoghurt (if using).