veggie 15 min labne noah

• Stir in the bulgur to the pan with the vegetables and toast the grains for 1 minute over medium heat, deglaze with half of the white wine vinegar, then pour in the stock and bring to the boil. 
• Allow the bulgur to cook for 10 - 12 minutes over low heat, stirring occasionally and adding water when needed.
• Heat a knob of butter in the frying pan over medium-high heat. Fry the chicken and the rest of the onion for 2 minutes.
• Meanwhile, roll the pomegranate over the countertop so as to release the seeds, then cut it open, squeeze to release the juice and reserve this in a small bowl.

• Deglaze the chicken with the rest of the white wine vinegar. Stir in the pomegranate juice, harissa*, and half of the African-inspired spice mix.
• Crumble in the stock cube, add the water and the honey, and season well with salt and pepper. Simmer for 9 - 11 minutes or until the sauce has thickened and the chicken is done.
• Scoop the pomegranate seeds out into a bowl. 
• Finely chop the mint leaves.

*Take care, this ingredient is spicy! Use as preferred.