Yes, I know, this is another shocker from a Boston Bred Irish woman. What can I say? I have many friends from all over the globe and I try to accommodate everyone’s tastes and it is very healthy. This recipe tastes better after it sits for a while in the refrigerator for a while. Don't worry, I wouldn't dream of suggesting finger sandwiches....Tabbouleh Chicken
- 1 1/2 cups boiling water
- 1 cup bulgur wheat
- 1/4 cup lemon juice (2 lemons)
- Olive oil
- Kosher salt, to taste
- 1 whole (2 split) chicken breast, bone in, skin on
- Freshly ground black pepper
- 1 cup minced scallions, (one bunch)
- 1 cup chopped fresh mint leaves (2 bunches)
- 1 cup chopped fresh parsley (1 bunch)
- 1 cucumber, not peeled, halved lengthwise, seeded, and medium-diced
- 2 cups halved tomatoes
- 2 Teaspoons Cinnamon
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat**.
- Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt and stir.
- Remove from heat and 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 with salt and pepper and cinnamon.
- Bake @ 350 degrees for 40 - 45 minutes, until just cooked.
- Set aside until cool enough to handle.
- Remove the chicken from the bones and discard the skin.
- Cut the chicken into medium, diced pieces and add to the tabbouleh.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper.
- Season, to taste, and serve immediately or cover and refrigerate.
A three as well. Though this certainly will show some expertise for you in the kitchen. Great recipe once again from Paula.