a) Pour the water for the bulgur (see pantry for amount) into a large saucepan.

b) Stir in two thirds of the chicken stock paste and bring to the boil.

c) Stir in the bulgur and a drizzle of oil (if you'd like) bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.

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

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

b) Once hot, add the diced chicken and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) 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.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Cut the tomato into 1cm chunks.

c) Roughly chop the cranberries. 

d) Once the chicken is cooked, stir in the garlic and harissa paste (add less if you'd prefer things milder). Cook until fragrant, 1 min.

a) Pour in the passata, water for the sauce (see pantry for amount) and the remaining chicken stock paste.

b) Stir in the cranberries and a pinch of sugar (if you'd like).

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

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

b) When ready, fluff up the bulgur with a fork and stir through the tomato chunks.

a) Share the bulgur between your bowls.

b) Spoon the harissa cranberry chicken over the top.