Moroccan chicken

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

with mint and lemon tabbouleh and chermoulah mayo

Ready in around 25 mins

RECIPE FACT:

Morocco in Arabic is Al Maghreb which means the place where the sun sets.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200°C fan bake.
1. TO COOK THE BULGUR WHEAT:

Add approximately 1.5 litres 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. Drain well into a sieve and transfer to a large serving bowl.
2. TO COOK THE CHICKEN AND RED ONION:

Line an oven proof baking dish with baking paper. Peel the red onion and cut in ½ cm wedges. Remove free-range chicken breasts from their packaging and pat dry with a paper towel. Place the chicken and red onion wedges in the dish, drizzle with oil and sprinkle over the Moroccan spices. Turn to coat the chicken. Season with salt and place in the oven for 18-20 mins or until chicken is cooked through. Once cooked slice the chicken thinly.
3. TO PREPARE THE TABBOULEH:

Cut the tomatoes in 1cm cubes. Roughly chop baby cos leaves. Remove the mint leaves from their stalk then finely chop with the coriander leaves and stalk. Add half of the chopped mint and coriander to the bulgur wheat, reserving the remaining as a garnish. Add the tomatoes and cos to the bulgur wheat along with the lemon dressing, 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.