Chicken tabbouleh recipe - Enjoy Lebanese cuisine and food cooking and learn how to make delicious and easy chicken tabbouleh salad dish.
If you are not familiar with bulgur wheat, it’s a quick cooking form of whole wheat that has been cleaned, parboiled, dried and ground. It’s more nutritious than rice or couscous because it’s high in fiber, vitamins and minerals. It also has a mild nutty flavor. When I bought mine, I found it in the Goya section of my grocery store quite close to the bags and cans of Goya beans.
The flavors in this dish definitely improve as it sits. I thought it was delicious when it was freshly made, but almost better the next day after it sat overnight in the refrigerator. It’s a great leftover for lunch.
Ingredients serves 6
1 1/2 cups boiling chicken stock
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (~2 lemons)
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling chicken stock over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 3/4 teaspoon of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle. Remove the chicken meat from the bones and discard the skin.
- Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
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