Persian chicken

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

with herby lemon tabbouleh and honey walnuts

Ready in around 20 mins

RECIPE FACT:

Did you know, Persia is the Greek word for Iran?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE BULGUR WHEAT:

Pour boiling water from the kettle into a pot. Add the bulgur wheat and place over a high heat. Once boiling turn the heat to medium and cook for 7-8 mins. Drain well into a sieve and allow to cool slightly.
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 and spinach. 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 3-4 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 3-4 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.