Seared peach chicken

Name: Seared peach chicken
Cook time: 25 min
Yield: 4

with tomato bulgur and feta drizzle

Ready in around 25 mins

RECIPE FACT:

Did you know peaches sit within the Rosaceae family, the same family as roses?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE BULGUR:

Place boiling water from the kettle into a pot with the bulgur wheat. Season with salt and bring back up to the boil over a high heat. Once boiling, turn the heat to low and cook for 8-9 mins until tender. Drain into a sieve, rinse with cold running water and drain well.
2. TO PREPARE THE TOMATO BULGUR:

Peel the red onions and slice into ½ cm slices and set aside. Dice the tomatoes into 1 cm cubes and place into a salad bowl with the baby spinach and the bulgur wheat. Just before serving, pour in the feta yoghurt dressing, season with salt and pepper then toss to combine.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice each thigh into 3 even pieces and place into a bowl with the paprika rub. Drizzle with oil, season with salt and pepper then toss to coat well. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the chicken and cook for 3-4 mins on one side. Add the onion to the pan, turn the chicken and cook for a further 3-4 mins or until chicken is cooked through. Spoon in the peach BBQ sauce and cook for a further 30-60 secs.
TO SERVE:

Spoon tomato bulgur into bowls and top with seared peach chicken and onions. Sprinkle over the buckwheat sprinkle.