Pistachio Chicken with Jewelled Bulgur Salad

Pistachio Chicken with Jewelled Bulgur Salad

Ready in 40 minutes Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 16, 2018.


Bulgur Salad

  • 1 pack bulgur apricot mix
  • 1 cup boiling water ^
  • 1 pomegranate
  • 1 carrot
  • ½ bag rocket *


  • 1 pack chicken breasts
  • 1 pack pistachios
  • 1 tsp honey ^
  • 1 tsp fish sauce ^

To Serve

  • 1 pack hummus
  • 1 bunch mint


  1. Cook bulgur Preheat oven grill to high. Bring a half full kettle to the boil. In a medium heatproof bowl, place bulgur apricot mix, boiling water and a pinch of salt. Cover and leave to soak for 15 minutes, until tender. Fluff up grains with a fork.
  2. Prep salad Cut pomegranate in half and turn upside down over a large bowl. Hit the back of the pomegranate with a spoon to release seeds. Discard the skin and pith. Grate carrot, then add to bowl with pomegranate, along with rocket. Just before serving, stir through cooked bulgur with a small drizzle of olive oil and vinegar. Season.
  3. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Finely chop pistachios and set aside. In a small bowl, mix together honey and fish sauce with a drizzle of olive oil.
  4. Cook chicken Heat a small drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 4 minutes each side, until almost cooked through. Remove from pan and transfer to a lined oven tray. Brush chicken with honey mixture and sprinkle over pistachios. Press lightly to stick.
  5. Grill chicken Place chicken in middle of oven and grill for about 2 minutes, until pistachios are toasted and chicken is cooked through. Rest, covered, for a few minutes. Slice chicken thickly.
  6. Serve bulgur salad and chicken topped with hummus and mint leaves.

Nutritional Information

Energy 2612 kj
624 kcal
Protein 43.4g
Carbohydrate 50.5g
Fat 25.8g