Seared Turkish chicken

Name: Seared Turkish chicken
Cook time: 20 min
Yield: 1

with tomato bulgur and mint cacik

Ready in around 20 mins

RECIPE FACT:

Originating from Turkey, kisir is a bulgur wheat-based salad which usually contains tomato and parsley.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE TURKISH KISIR:

Pour 1 cup of boiling water into a pot with a lid. Add the tomato kisir paste, season with salt and stir well. Add the bulgur wheat to the pot and stir to combine. Place the pot over a high heat and bring up to the boil. Once boiling turn the heat to low, cover and cook for 8-10 mins. Turn off the heat, keep covered and allow to sit.
2. TO PREPARE THE VEGETABLES AND THE CHICKEN:

Using half of the tomato, dice into 1 cm cubes and add to a salad bowl. Finely chop the curly parsley discarding the stalks and add half to the salad bowl. Using half of the red onion, peel, slice finely and set aside. Remove the free-range chicken breast from its packaging and pat dry with paper towel. Slice the breast into 3 even pieces and place into a bowl with the Turkish spices and a drizzle of oil. Season with salt and pepper then toss to coat well.
3. TO COOK THE ONION AND CHICKEN:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and cook for 1-2 mins. Add the chicken to the pan and cook for 2-3 mins on each side or until cooked through.
4. TO FINISH THE KISIR:

Add the bulgur wheat to the salad bowl with the tomato. Add the mesclun, season with salt and pepper then toss to combine.
TO SERVE:

Spoon bulgur kisir into a bowl and top with onions and seared Turkish chicken. Dollop with mint cacik and sprinkle over the toasted walnuts and raisins and remaining parsley.