Crusted Chicken And Tabbouleh
Looking for something new and different to add to your regular midweek meals? THIS IS IT! Look no further, call off the search. You have arrived. Herby bulgar wheat with tasty coated chicken is your next meal. Well done.
- 150 ml vegetable stock
- 100 g fine bulgar wheat
- 1 Other garlic
- 1 lemon
- 1 tbsp pomegranate molasses
- 1 tbsp olive oil
- 1 big bunch parsley
- 1 big bunch mint
- 1 vine tomato
The Dukkah Chicken
- 2 tbsp pistachio nuts
- 1 tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1/2 tsp paprika
- 1 tsp sea salt
- 1 egg, beaten
- 2 chicken breasts
Cook The Bulgar Wheat
Heat a pan with about 250ml of water, then dissolve in the stock cube.
Add the bulgur wheat to a bowl, mince the garlic to a paste and mix that in along with the juice from the lemon, the molasses and the olive oil.
Pour over 150ml of the boiling stock, cover the bowl with clingfilm and leave the bulgur wheat to soak and absorb the liquid for an hour.
Add The Herbs
Roughly chop the herbs and mix them into the couscous. * There will be as many herbs as grains!
Add The Tomato
Deseed the tomato, finely dice and stir through, then season the tabbouleh with salt and pepper.
Leave to one side to serve at room temperature once the chicken is done.
Preheat The Oven
Preheat an oven to 200°C.
Make The Crumb
Add the nuts, seeds, paprika and salt into a pestle and mortar or a small food processor and blitz to a crumb.
Prep And Bake The Chicken
Remove any sinew, fat and skin from the chicken breast and butterfly it open to thin it out and increase the surface area.
Season the chicken with salt and pepper, lay on a baking tray and brush with beaten egg.
Scatter the dukkah crumb onto the chicken and press to stick to the egg.
Bake in the oven for 9-10 minutes.
Slice and serve alongside the fresh tabbouleh.
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