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Basque style chicken

Name: Basque style chicken
Cook time: 20 min
Yield: 4

wth charred vegetable bulgur and citrus crema

Ready in around 20 mins

RECIPE FACT:

Bulgur wheat is high in iron, fibre and protein and helps stimulate the digestive process in the body.

Nutritional Info:

Energy: 2199kj (525Kcal)
Protein: 39g
Carbohydrate: 38g
Fat: 33g
Contains: Gluten, Sulphites, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

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.
TO SERVE:

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.