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Thursday, January 18, 2007

Tabbouleh Chicken

Paula writes:

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 1/2 cups boiling water
  2. 1 cup bulgur wheat
  3. 1/4 cup lemon juice (2 lemons)
  4. Olive oil
  5. Kosher salt, to taste
  6. 1 whole (2 split) chicken breast, bone in, skin on
  7. Freshly ground black pepper
  8. 1 cup minced scallions, (one bunch)
  9. 1 cup chopped fresh mint leaves (2 bunches)
  10. 1 cup chopped fresh parsley (1 bunch)
  11. 1 cucumber, not peeled, halved lengthwise, seeded, and medium-diced
  12. 2 cups halved tomatoes
  13. 2 Teaspoons Cinnamon
  1. Preheat the oven to 350 degrees F.
  2. In a heat-proof bowl, pour the boiling water over the bulgur wheat**.
  3. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt and stir.
  4. Remove from heat and cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
  5. Place the chicken breast on a baking sheet and rub it with olive oil.
  6. Sprinkle with salt and pepper and cinnamon.
  7. Bake @ 350 degrees for 40 - 45 minutes, until just cooked.
  8. Set aside until cool enough to handle.
  9. Remove the chicken from the bones and discard the skin.
  10. Cut the chicken into medium, diced pieces and add to the tabbouleh.
  11. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper.
  12. Season, to taste, and serve immediately or cover and refrigerate.
**Bulgur Wheat - Bulgur holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a tasty, low-fat ingredient in pilaf, soup, bakery goods, stuffing or casseroles. It is an ideal food in a vegetarian diet because of its nutritional value and versatility. It is excellent as a meat extender or meat substitute in vegetarian dishes, and is a component of many varieties of meatless burgers found on supermarket shelves everywhere. (For more information click here)

A three as well. Though this certainly will show some expertise for you in the kitchen. Great recipe once again from Paula.

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