Basque style chicken
Ready in around 20 mins
- Energy: 2199kj (525Kcal)
- Protein: 39g
- Carbohydrate: 38g
- Fat: 33g
- Contains: Gluten, Sulphites, Milk
BOIL THE KETTLE.
1. TO PREPARE THE BULGUR WHEAT:
Place bulgur wheat in a pot with plenty of boiling water from the kettle, season with salt and bring up to the boil over a high heat. Once boiling lower the heat and simmer for 8-10 mins, stirring a few times. Remove from the heat and drain excess water off through a sieve. Remove the Italian parsley leaves from their stalks and chop roughly. Place bulgur in a salad bowl with half the parsley.
2. TO COOK THE VEGETABLES:
Trim the ends off the broccolini and cut into bite sized pieces. Slice the roasted red capsicum into 1 cm strips. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccolini and capsicum, season with salt and cook for 4-5 mins stirring occasionally to create a char. Add the corn to the pan and cook for a further 1-2 mins. Thinly slice the olives in half and add to the bulgur with the vegetables, season with salt and pepper and stir to combine.
3. TO COOK THE BASQUE CHICKEN:
Remove free-range chicken thighs from their packaging and pat dry with a paper towel. Slice the chicken thighs into 3 even sized pieces. Respray the pan with oil and place over a medium-high heat. Once hot add the chicken pieces and cook for 2-3 mins on each side. Pour in the Basque sauce and cook for 2-3 mins until sauce has reduced and chicken is cooked through.
Spoon charred vegetable bulgur onto plates. Top with Basque chicken pieces and drizzle over any sauce from the pan. Dollop with citrus crema and sprinkle over remaining parsley.
- 1 pack of free-range chicken thighs
- 1 sachet of bulgur wheat
- 1 pot of corn
- 1 pot of olives
- 1 pot of Basque sauce
- 1 pot of citrus crema
- 1 bag of broccolini
- 1 pot of roasted red capsicum
- 1 bag of Italian parsley