Chicken with tabbouleh

  • 375ml boiling water
  • 140g bulgur wheat
  • 60ml freshly squeezed lemon juice (2 lemons)
  • Olive oil
  • Salt
  • 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.

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