Persian BBQ Chicken with Tabbouleh & Eggplant Aioli

Persian BBQ Chicken with Tabbouleh & Eggplant Aioli

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, February 13, 2022.
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Our eggplant aioli is made from a mouth-watering blend of spices, roasted red peppers and eggplant – and wouldn’t you know it? It goes well with our Middle Eastern inspired chicken recipe! A well-balanced meal that will satisfy you and your taste buds.

Ingredients

Tabbouleh

  • 1/2 Tbsp vinegar
  • 1 drizzle of olive oil
  • 50g baby spinach
  • 1 drizzle of oil
  • 1 courgette, diced
  • 1 capsicum, diced
  • 1/2 cup water
  • 1 cup chicken stock
  • 150g bulgur wheat

To Serve

  • 2 Tbsp eggplant aioli

Chicken

  • 1 drizzle of oil
  • 1/2 pack Persian spices
  • 300g free range chicken breasts, cut into steaks

Steps

  1. Preheat BBQ to medium, if using.
  2. Bring stock and water measure to the boil in a medium pot on high heat. Once boiling, turn off heat, add bulgur and a pinch of salt, stir, cover and leave for about 15 minutes until tender. Fluff up grains with a fork and leave to cool.
  3. Dice capsicum and courgette.
  4. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss in a large bowl with Persian spices. Season lightly with salt and pepper. Heat oil in a large fry-pan on medium-high heat. Cook chicken for about 3-5 minutes each side (depending on thickness), or until cooked through. Reserve pan. Alternatively, cook chicken on the BBQ.
  5. Return pan to heat medium-high heat with oil. Cook capsicum and courgette for about 3 minutes, until tender. Season with salt and pepper and set aside. Alternatively, cook veggies on the BBQ.
  6. Fold capsicum, courgette and spinach through cooked bulgur. Drizzle with olive oil and vinegar.
  7. Tabbouleh topped with chicken and eggplant aioli.

Nutritional Information

Energy 2390 kj
571 kcal
Protein 47.7g
Carbohydrate 59.2g
Fat 14.4g