Spicy Chicken Sandos With Herby Crema
plus a Harissa-Spiced Bulgur Salad
These spicy chicken sandos are packed to bursting with flavor! You’ll season the chicken with fiery, flavorful harissa powder, sear, and load into toasty brioche buns along with cooling herbed crema, while a nutty bulgur salad on the side gets the same spicy kick along with fresh tomato, cucumber, and scallion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
¼ ounce
Parsley
1 unit
Lemon
1 unit
Mini Cucumber
1 unit
Tomato
½ cup
Bulgur Wheat
(Contains Wheat)
1 tablespoon
Harissa Powder
10 ounce
Chopped Chicken Breast
1.5 tablespoon
Sour Cream
(Contains Milk)
2 unit
Brioche Buns
(Contains Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Mince parsley. Zest and quarter lemon. Trim and finely dice cucumber. • Cut tomato into rounds; reserve four rounds (eight rounds for 4 servings) for sandos and dice remaining into ½-inch pieces.
• In a small pot, combine bulgur, scallion whites, 1 cup water, ½ tsp harissa powder, and a pinch of salt (2 cups water and 1 tsp harissa powder for 4 servings.) (You’ll use more harissa powder later.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to use in Step 5.
• While bulgur cooks, pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season all over with ½ tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Use more or less harissa powder depending on spice tolerance. Reserve remaining harissa powder for another use.) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Keep covered off heat until ready to assemble sandwiches.
• Meanwhile, in a small bowl, combine sour cream, a pinch of scallion greens, and a pinch of parsley. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with pepper. • Halve and toast buns.
• Drain any excess water from bulgur; fluff with a fork. Stir in lemon zest, a large drizzle of olive oil, and juice from half the lemon. • Add cucumber, diced tomato, and remaining scallion greens; stir to combine. Taste and season with salt and pepper.
• Spread herby crema on bottom halves of buns. Top with chicken and tomato rounds. Close sandos. • Divide sandos and bulgur salad between plates. Garnish salad with remaining parsley. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
