Spicy Harissa Chicken and Bulgur Bowls with Chermoula and Creamy Lemon Sauce

These vibrant bowls are packed with layers of flavor and texture: sweet and spicy harissa-roasted carrots, tender chicken seasoned with a Tunisian spice blend and a bed of fluffy bulgur studded with dried apricots. A bright, herby chermoula and a creamy lemon sauce tie everything together, while pistachios add a satisfying crunch.

Perfect for a hearty dinner that feels special but comes together easily, this recipe brings North African-inspired warmth to your table. The combination of roasted vegetables, spiced chicken and two sauces makes every bite exciting.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.08 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots into sticks (like fries; about 3 inches long and ⅓ inch thick). Toss on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings), salt and pepper. Roast on top rack, tossing halfway, until browned and tender, 15-20 minutes.
2. Meanwhile, in a small pot, combine bulgur, stock concentrates, half the garlic powder, 1 cup water (2 cups for 4 servings), a big pinch of salt and pepper. Bring to a boil, then reduce heat to low. Simmer, covered, until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
3. While bulgur cooks, finely chop cilantro. Zest and quarter lemon. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve tomatoes crosswise. Roughly chop pistachios.
4. In a small bowl, combine cilantro, 1½ TBSP olive oil (3 TBSP for 4 servings), a squeeze of lemon juice, chili flakes to taste and as much remaining garlic powder as you like. Season with salt and pepper. In a separate small bowl, combine sour cream and a big pinch of lemon zest. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
5. Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add chicken; cook until cooked through, 4-6 minutes per side. Transfer to a cutting board. Wipe out pan.
6. Heat a drizzle of oil in the same pan over medium-high heat. Add zucchini; cook, stirring, until lightly browned, 4-6 minutes (6-8 minutes for 4 servings). Add tomatoes, half the Tunisian Spice Blend (all for 4) and a pinch of salt; cook until tomatoes are slightly softened, 2-3 minutes. Season with salt and pepper. Turn off heat.
7. Drain any excess water from bulgur if necessary; fluff with a fork. Stir in apricots and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.
8. Divide bulgur between bowls and top with roasted carrots and zucchini-tomato mixture. Slice chicken crosswise and place atop. Sprinkle with pistachios. Drizzle with chermoula and lemon sauce. Sprinkle with any remaining chili flakes to taste. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I substitute another grain for bulgur?

Yes, you can use quinoa, couscous or farro. Adjust cooking time and liquid according to the grain’s package instructions.

Is this recipe gluten-free?

No, bulgur is wheat. For a gluten-free version, substitute with quinoa or rice.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add chickpeas or extra vegetables like bell peppers or eggplant.