Smoky Middle Eastern-Style Chicken with Tabbouleh & Eggplant Aioli

Smoky Middle Eastern-Style 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, September 15, 2024.
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Our eggplant aioli is made from a mouthwatering blend of spices, roasted red peppers and eggplant. Paired with veggie-packed tabbouleh and perfectly spiced chicken, this recipe is both flavoursome and vibrant - winning!

Ingredients

Tabbouleh

  • 1 cup chicken stock
  • 1/2 cup water
  • 150g bulgur wheat
  • 1/2 broccoli, finely chopped
  • 1 tomato, diced 1cm
  • 1 drizzle of oil
  • 50g baby spinach
  • 1 drizzle of olive oil
  • 1/2 Tbsp vinegar

Chicken

  • 300g free range chicken breast, sliced 2cm
  • 1/2 pack smoky spices
  • 1 drizzle of oil

To Serve

  • 2 Tbsp eggplant aioli

Steps

  1. Bring stock and water measure to the boil in a 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.
  2. Finely chop broccoli. Dice tomato 1cm.
  3. Pat chicken dry and slice into 2cm-thick strips. Toss in a bowl with measure of spices. Season lightly with salt and pepper. Heat oil in a frypan on medium-high heat. Cook chicken for about 5 minutes, turning occasionally, until cooked through. Rest, covered. Reserve pan.
  4. Return pan to medium-high heat with oil. Cook broccoli for about 3 minutes, until tender.
  5. Fold broccoli, tomato, spinach, olive oil and vinegar through cooked bulgur. Season to taste with salt and pepper.
  6. Top tabbouleh with chicken and eggplant aioli.

Nutritional Information

Energy 2346 kj
561 kcal
Protein 47.5g
Carbohydrate 57.0g
Fat 14.4g