Persian chicken

Name: Persian chicken
Cook time: 20 min
Yield: 4

with herby lemon tabbouleh salad and honey walnuts

Ready in around 20 mins

RECIPE FACT:

Yoghurt gives us calcium, protein and probiotics for a healthy gut.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE BULGUR WHEAT:

Place bulgur wheat in a pot with 4 cups of boiling water from the kettle, season with salt and bring up to the boil over a high heat. Once boiling reduce the heat to low and cook for 10 mins, stirring a few times. Drain bulgur into a colander or sieve and allow to cool.
2. TO MAKE THE TABBOULEH:

Dice the tomatoes into 1 cm cubes. Remove the mint leaves from their stalks and finely slice. Roughly chop the curly parsley discarding the stem. Mix together in a bowl with the cooled bulgur wheat, lemon dressing and baby kale. Season with salt and pepper to taste.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each chicken thigh into 3 even sized pieces. Spray with oil and then rub with the sumac spice blend. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the chicken pieces and cook for 5-6 mins each side or until cooked through adjusting the heat if necessary to stop the spices from burning. BBQ method: Grill chicken pieces on the grill of a BBQ for 5-6 mins each side until golden and cooked through.
TO SERVE:

Spoon tabbouleh onto plates and top with sumac spiced chicken. Sprinkle over honey walnuts and dollop on yoghurt.