Paprika chicken with tabbouleh

By admin
02 October 2014

Tabbouleh is a hearty Middle Eastern salad with a fresh taste. You can replace the bulgur wheat with cooked rice if you like – the taste is just as sensational.

Serves 4 Preparation: 15 min Cooking: 20 min

SALAD

  • 250 ml (1 c) bulgur wheat, soaked overnight
  • handful of fresh parsley, finely chopped
  • 30 ml (2 T) chopped fresh mint
  • 80 g cherry tomatoes, sliced
  • 3 spring onions, thinly sliced
  • 60 ml (¼ c) extra-virgin olive oil
  • 30 ml (2 T) lemon juice
  • 2 ml (½ t) paprika
  • 5 ml (1 t) ground cumin
  • pinch of cayenne pepper
  • 5 ml (1 t) caster sugar
  • salt and pepper

YOGHURT SAUCE

  • 125 ml (½ c) Greek yoghurt
  • paprika to sprinkle

CHICKEN

  • 15 ml (1 T) olive oil
  • 5 ml (1 t) paprika
  • salt and pepper
  • 4 chicken breast fillets

Preheat the oven grill to medium-high.

1 Salad: Drain the bulgur well, add the herbs, tomato and spring onions and toss to combine.

2 Make a dressing by mixing the oil, lemon juice, 2 ml (½ t) of the paprika, the cumin, cayenne pepper, caster sugar, salt and pepper.

3 Yoghurt sauce: Put the yoghurt in a small bowl and drizzle 30 ml (2 T) of the dressing over. Sprinkle with a little paprika.

4 Pour the remaining dressing over the salad and toss to combine.

5 Chicken: Mix the oil and paprika, season with salt and pepper then brush over chicken.

6 Grill for 8 minutes on each side or until cooked through.

7 Serve sliced with the yoghurt sauce and salad.

-- Hope Malau

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