Chicken With Tabbouleh Food

CHICKEN WITH TABBOULEH (BAREFOOT CONTESSA) INA GARTEN

Steps:

• 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 teaspoons 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.

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

GRILLED LEMON CHICKEN WITH TABBOULEH

Steps:

• Heat grill to high. In a small saucepan, bring 3/4 cup water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; fluff bulgur with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine.
• In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice, and garlic; season with salt and pepper. Clean and lightly oil hot grates. Season chicken with salt and pepper; grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.

DUKKAH GRILLED CHICKEN WITH TABBOULEH

Steps:

• Wash and cut/dice roma tomatoes (in to small cubes).
• Place the diced tomatoes in a strainer and let the excess tomato juice drain out for about 30 minutes (this is an optional step to ensure that the tabbouleh will have less liquid).
• In a heat-proof bowl, place the Bulghur wheat or cous cous and sprinkle about ½ tsp of salt on top.
• Soak in boiling water according to the instructions on the packet. Drain water, fluff with a fork and set aside.
• Wash and pat dry the parsley and mint.
• Chop the herbs finely using a sharp knife (See Note).
• Wash the green onions and slice them finely.
• Place the chopped herbs, diced tomatoes, green onions and bulghur/cous cous in a large bowl.
• In a small bowl, whisk the olive oil, lemon juice, cumin, allspice, a pinch of salt and pepper till well combined.
• Pour the lemon juice and oil mix it into the chopped parsley and toss to coat evenly. Add more salt, pepper or lemon juice to taste (See Note)
• Leave the tabbouleh covered in the fridge till you're ready to serve - at least 1 hour to let the flavours "mingle".
• Butterfly-cut the chicken breast so they have an even thickness (alternatively you can use the smooth side of a meat hammer to pound the chicken breast into an even thickness).
• Drizzle a little oil and rub it on the surface of the chicken and sprinkle 1 tbsp of the Dukkah seasoning on each of the chicken breast (both sides).
• Keep it covered and let it marinate for at least an hour (or overnight in the fridge)
• If the chicken was kept in the fridge - leave it out for 30 minutes to return to room temperature before cooking them.
• Sprinkle the left over 2 tbsp of dukkah seasoning evenly over the two chicken breasts, on both sides. If the chicken breasts are larger, feel free to sprinkle more spice. You want a nice generous coating of the seasoning on the chicken.
• Preheat your grill pan or non stick pan on medium high heat and brush some oil on the surface when it is hot to prevent the chicken from sticking to the pan when you are cooking it.
• Cook 1 chicken breast at a time in the heated grill pan for 4-5 minutes per side for a total of 8-10 minutes or until the internal temperature registers exactly 160°F (when measured with a kitchen thermometer).
• Place cooked chicken breast on a plate and sprinkle a pinch of salt and let it rest (covered) for about 5 minutes.
• Cut the chicken into strips or in half to serve four people.
• Personally I love serving this dish on a large platter so that all the flavours mingle together and each person can help themselves.
• The tabbouleh acts as a dressing for the lettuce or salad leaves and can be served together with sliced grilled chicken on the side.
• Hummus really elevates the flavours in this meal and is a fantastic side dish. So I highly recommend it.

CHICKEN SHAWARMA TABBOULEH SALAD

Steps:

• In a 8x8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.
• Preheat the oven to 425 F degrees.
• Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
• Let the chicken rest for 5 to 10 minutes before slicing.
• While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.
• Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
• To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.

TABBOULEH SALAD

Steps:

• Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
• Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
• Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

ROASTED CHICKEN WITH CAULIFLOWER "TABBOULEH"

Steps:

• Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.
• Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.

CHICKEN TABOULI (TABBOULEH)

Steps:

• Preheat oven to 350.
• In heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 c olive oil, and 1 1/2 tsp salt. Stir, cover bowl with plastic wrap and allow bulgur to stand at room temp for an hour.
• Place chicken on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for about 35-40 minutes, until just cooked. Set aside until cool enough to handle.
• Remove chicken meat and medium dice. Add to the tabbouleh. Add scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt, 1 tsp pepper. Serve immediately or cover to refrigerate.

GREEK LEMON GRILLED CHICKEN WITH CAULIFLOWER TABBOULEH

Steps:

• In a small bowl whisk together all of the marinade ingredients for the chicken. Place the chicken breasts and marinade in a freezer bag, press out the air and seal it. Massage the marinade into the chicken and refrigerate for 1-2 hours.
• While the chicken marinates make the tabbouleh. Pulse the parsley and mint together in a food processor until finely chopped. You can also do this with a knife if you prefer. In a large bowl combine the cauliflower rice, parsley and mint, cucumber, tomatoes, green onion, olive oil, lemon juice, red pepper flakes, salt and pepper. Toss everything together until combined and taste for seasoning. Refrigerate until ready to serve.
• Preheat your grill to medium-high heat, approximately 400° F. Spray the grates with oil and place the chicken breasts on. Grill for approximately 5-7 minutes then flip them over and grill another 5-7 minutes. Time will vary depending on the size of your chicken breasts. The internal temperature will be 165° F. when they are cooked through. Let the chicken rest for 5-10 minutes before slicing it.
• To serve, fill bowls with the cauliflower tabbouleh and top them with slices of the grilled chicken.

CHICKEN WITH TABBOULEH

Steps:

• 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. 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, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

MOROCCAN-SPICED CHICKEN WITH MILLET TABBOULEH

Steps:

• Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Add the chicken, and marinate for at least 1 hour. (If using tempeh, use the same marinade, but for 30 minutes.)
• Preheat the oven to 375°F. Prepare a broiler pan or a sheet tray with wire rack by spraying with oil. Set aside.
• Make the tabbouleh: Combine all ingredients in a large bowl, and stir well. Let the flavors meld for at least 20 minutes (which is perfect, since you need that time to cook the chicken).
• Remove chicken (or tempeh) from marinade, pat dry with paper towels, and arrange on the prepared baking sheet. If your chicken has skin, place it skin-side down.
• Bake the chicken for 20 to 25 minutes, then flip and bake for an additional 10 to 15 minutes, skin side up, until meat has reached 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving.