Sticky Lemon Chicken with Winter Tabbouleh and Pomegranate

Sticky Lemon Chicken with Winter Tabbouleh and Pomegranate

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, July 23, 2017.
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A warm and wintery twist on a classic tabbouleh

Ingredients

WINTER TABBOULEH

  • ¾ cup bulgur wheat
  • 1 carrot
  • ½ punnet cherry tomatoes
  • ½ Lebanese cucumber
  • ½ bag baby spinach leaves
  • 1-2 tablespoons parsley leaves
  • 2-3 tablespoons mint leaves
  • ½-1 clove garlic, minced
  • Zest and juice of ¼ lemon
  • 1½ teaspoons olive oil

STICKY LEMON CHICKEN

  • 300g chicken thighs
  • 1 tablespoon maple syrup or runny honey
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • Zest and juice of ¼ lemon

TO SERVE

  • 50g pomegranate mayonnaise

Steps

  1. a medium pot of water to the boil.
  2. 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 and return to pot, covered, to keep warm.
  3. While bulgur cooks, 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. Grate carrot; cut cherry tomatoes in half; dice cucumber 2cm; roughly chop baby spinach, parsley and mint. Set all aside.
  5. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook chicken for about 3 minutes each side (depending on thickness), until golden and cooked through. Set aside, covered with foil, to rest for about 5 minutes.
  6. Add all remaining winter tabbouleh ingredients to pot with bulgur and season to taste with salt and pepper.
  7. divide winter tabbouleh between plates and top with sticky lemon chicken. Dollop over pomegranate mayonnaise.

Nutritional Information

Energy 2446 kj
585 kcal
Protein 26.0g
Carbohydrate 32.9g
Fat 37.4g