Pour the water for the bulgur wheat (see pantry for amount) into a large saucepan, stir in half of the chicken stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Stir the cranberries into the bulgur, pop a lid on the pan and remove from the heat.

Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken cooks, in a large bowl, combine the red wine vinegar, olive oil for the dressing (see pantry for amount) and a good pinch of sugar (if you'd like). Season with salt and pepper.

Leave your dressing aside for now.

Once the chicken is cooked, stir in the tomato puree and harissa paste (add less if you'd prefer things milder) and fry for a further 1 min.

Pour in the water for the sauce (see pantry for amount) and the remaining chicken stock paste. Add a pinch of sugar (if you'd like).

Stir and bring to the boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.

Once thickened, stir the spinach into the pan a handful at a time until wilted and piping hot, 1-2 mins.

When ready, fluff up the bulgur with a fork. Spoon half of the dressing over the bulgur and stir through.

Toss the baby leaves through the remaining dressing.

Share the cranberry bulgur between your plates.

Spoon the harissa chicken and spinach over the top. 

Serve the dressed baby leaf salad alongside.

Enjoy!