Chicken with Tabbouleh

Total Time:
1 hr 50 min
Prep:
15 min
Inactive:
1 hr
Cook:
35 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 1/2 cups boiling water
  • 1 cup bulgur wheat
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • Olive oil
  • Kosher salt
  • 1 whole (2 split) chicken breast, bone in, skin on
  • Freshly ground black pepper
  • 1 cup minced scallions, white and green parts (1 bunch)
  • 1 cup chopped fresh mint leaves (2 bunches)
  • 1 cup chopped fresh flat-leaf parsley (1 bunch)
  • 1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
  • 2 cups halved cherry tomatoes
Directions
  • Preheat the oven to 350 degrees F.

  • In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup 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.

  • 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.

  • Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, 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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