What we send:

• farm chicken breast
• bulgur
• mango chutney
• spring onion
• bay leaf
• cinnamon
• curry
• ground cumin
• cayenne pepper flakes
• olive oil
• salt
• pepper

Required tools:

• mixing bowl
• pan
• large pan

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Crosscut the chicken breasts. Mix the mango chutney, the curry, the ground cumin, a little olive oil and a little salt to taste. This will be the marinade. Slice the white part of the spring onion and chop the green part.

Spread the chicken breasts well with the mixed mango channel marinade so that it gets plenty in the notched parts as well, then set aside. Start cooking the bulgur.

Put the bulgur in a strainer wash it with cold water, then drip it off. Fry in some heated oil, salt, pepper and add warm water equal to twice the amount of bulgur. Wait until it boils, then cover and cook over low heat. It will be ready sooner than the rice when it has boiled the water, take it off the fire and set aside covered.

Heat an olive oil in the pan, put the chicken breasts and fry. Cover the pan so that the chicken is well roast and not dry. When both sides of the chicken breasts are nicely, take it out on a plate and set aside, covered until served.

In the pan in which the chicken breasts were roasted – without wiping the pan – reheat some olive oil, then add the sliced white part of the spring onion and sprinkle with cayenne pepper. Take the cinnamon, the bay leaf out of the bulgur and as the onion starts to satue, put the bulgur on top. Warm it up.

Lay the mango chicken breast on the aromatic bulgur and garnish with the chopped green portion of the spring onion.

Enjoy your meal!