Sticky Lemon Chicken with Winter Tabbouleh and Pomegranate

A warm and wintery twist on a classic tabbouleh

My Classic food bag
Sticky Lemon Chicken with Winter Tabbouleh and Pomegranate

This dish most recently appeared in My Classic food bag on Sunday, July 23, 2017.


  • 1 carrot, diced 1cm
  • 2 courgettes, diced 2cm
  • 1¼ cups bulgur wheat
  • ½ punnet cherry tomatoes, cut in half* *
  • ½ bag baby spinach leaves, roughly chopped *
  • 2 tablespoons roughly chopped parsley leaves and stalks *
  • 4-5 tablespoons mint leaves, roughly chopped
  • 1 clove garlic, minced
  • Zest and juice of ½ lemon (zest whole lemon)
  • 1 tablespoon olive oil *


  • 650g chicken thighs
  • 2 tablespoons maple syrup (or runny honey)
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • Juice and zest of ½ lemon (zest whole lemon)


  • 100g pomegranate mayonnaise
  • PREHEAT oven to 220°C. Bring a full kettle to the boil. Line an oven tray with baking paper.
  • 1 Toss carrot and courgettes on prepared tray with a drizzle of oil and season with salt and pepper. Roast for about 15 minutes, until tender. Turn once during cooking.
  • 2 While veggies cook, add bulgur and a pinch of salt to pot of boiling water and turn off heat. Cover with a lid and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
  • 3 While bulgur soaks, pat chicken dry with paper towels and cut into 3cm-thick strips. Place in a shallow bowl, along with all remaining sticky lemon chicken ingredients and mix well to coat. Set aside for 5 minutes to marinate.
  • 4 Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for about 3 minutes each side, until golden and cooked through. Set aside, covered with foil, to rest for about 5 minutes.
  • 5 When veggies have finished cooking and bulgur has drained, toss together all winter tabbouleh ingredients in a large bowl, until combined. Season to taste with salt and pepper.
  • TO SERVE, divide winter tabbouleh between plates and top with slices of sticky lemon chicken. Dollop with pomegranate mayonnaise.
  • SERVES 4-5

Nutritional Information

  • Energy: 2685 kj / 642 kcal
  • Protein: 31.2g
  • Carbohydrate: 31.2g
  • Fat: 42.8g


  • Pantry staple
  • * Shared ingredient with another recipe

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