Chicken with tabbouleh

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves6
  • DifficultyEasy
375ml boiling water
140g bulgur wheat
60ml freshly squeezed lemon juice (2 lemons)
Olive oil
1 whole (2 split) chicken breasts, bone in, skin on
Freshly ground black pepper
1 bunch spring onions, minced
2 bunches fresh mint leaves, minced
1 bunch flat leaf parsley, minced
1 cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
300g halved cherry tomatoes
1) Preheat the oven to 180°C/gas mark 4.

2) In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 60ml olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.

3) Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.

4) Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the spring onions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

Other recipes with chicken

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+