Moroccan Chicken

Name: Moroccan Chicken
Cook time: 25 min
Yield: 4

with Mint and Lemon Tabbouleh, Chermoulah Mayo

Ready in around 25 mins

RECIPE FACT:

Leave the stalk on the coriander, its packed full of flavour and adds a crunch too.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Pre-heat oven to 200°C fanbake
1. TO COOK THE BULGUR WHEAT:

Add approximately 1.5 liters of water to a medium sized pot and bring to the boil over a high heat. Add the seasoned bulgur wheat to the pot of boiling water, reduce the heat to medium and cook for 10–12 mins, then drain well into a sieve and transfer to a large serving bowl.
2. TO COOK THE CHICKEN:

Remove chicken thighs from their packaging and pat dry with a paper towel. Line an oven proof baking dish with baking paper. Place chicken in dish and drizzle with 1 tbsp of cooking oil and sprinkle over the Moroccan spices. Turn to coat chicken. Season with salt and place in pre-heated oven for 18-20 mins, until chicken is cooked through. When cooked slice the chicken thinly.
3. TO PREPARE THE TABBOULEH:

Cut the cherry tomatoes in half. Cut the ends of the cucumber and cut into 1 cm cubes. Pick the mint leaves. Finely chop the mint and the coriander. Reserve some for garnish and add the remaining to the bulgur wheat with the cherry tomatoes and cucumber. Add the lemon dressing and season with salt and pepper and mix well.
TO SERVE:

Divide the tabbouleh between plates, top with sliced chicken, a dollop of chermoula mayo and toasted almonds. Sprinkle over the remaining mint and coriander.