CHICKEN WITH TABBOULEH
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
LEMON BROILED CHICKEN WITH BULGUR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the bulgur, 2 teaspoons salt and 1 1/2 cups water in a saucepan and bring to a boil. Cover immediately, remove from the heat and let stand until all of the water has been absorbed, about 20 minutes.
- Position an oven rack in the top of the oven, put a baking sheet on the rack and preheat the broiler on low. (If the broiler has just 1 setting, preheat the baking sheet on a rack 8 inches from the broiler.)
- Add the lemon juice, mustard, garlic and shallot to a medium bowl and whisk to combine. Whisk in 1 teaspoon salt and a couple turns of ground black pepper. Drizzle in the olive oil, whisking until well combined. Pour half of the mixture into a large bowl or resealable plastic bag. Reserve the remaining half for the bulgur.
- Add the chicken to the marinade, turning to coat evenly. (The chicken is ready for cooking immediately, but you can also marinate it, refrigerated, for up to 12 hours before cooking.)
- Carefully remove the preheated baking sheet from the oven. Remove the chicken from the marinade (discard the marinade), sprinkle with salt and pepper and arrange skin-side up on the baking sheet. Broil until the chicken is crispy and golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 175 degrees F, 15 to 20 minutes.
- While the chicken is cooking, toss the bulgur with the tomatoes, parsley, mint, cucumbers and reserved marinade. Season with salt and pepper.
- Transfer the chicken to a large platter and serve with the bulgur salad.
CHICKEN BULGUR SKILLET
This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. -Leann Hilmer, Sylvan Grove, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.
Nutrition Facts : Calories 412 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 561mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 36g protein.
OLIVE & LEMON CHICKEN WITH BULGUR WHEAT
This tasty recipe goes together in about 45 minutes total and all in one pot! It takes its flavor cues from Moroccan tagines, which are flavorful without being too spicy. Lemon, olives, garlic, cumin, coriander, ginger and nutmeg meld to make a delicious one dish meal. Bulgur is parboiled and dried, unlike cracked wheat which...
Provided by Heidi Hoerman
Categories Chicken
Time 45m
Number Of Ingredients 15
Steps:
- 1. Set the lemon zest aside for later use. In a bowl big enough to hold the chicken, whisk together lemon juice, ginger, coriander, cumin, nutmeg, salt (if using) and pepper.
- 2. Cut the chicken into 1-inch cubes and toss in the lemon and spice marinade to coat thoroughly. Allow to rest 10 minutes.
- 3. In a large saute pan with cover, heat the olive oil on medium-high until shimmering. Drain away the excess marinade saute the chicken in the olive oil 5 to 6 minutes, turning to cook on all sides. Remove the chicken from the pan and set aside, leaving any remaining oil in the pan. The chicken will cook more with the bulgur wheat so it need not be thoroughly cooked at this point.
- 4. In another container, heat the chicken broth or stock to boiling. This is most easily done in a pyrex measuring cup in the microwave.
- 5. Briefly saute the celery (and/or onion) and garlic in the remaining olive oil. Add the olive and the bulgur and stir to coat. Allow the bulgur to toast for about 2 minutes.
- 6. Add the chicken cubes, chicken stock and lemon zest. Stir to mix. Cover and turn heat to medium low. Allow to simmer 5 minutes.
- 7. Put the spinach on top of the now-swelling bulgur mixture, cover, and continue to simmer another 5 minutes.
- 8. Stir in the spinach, cover, and simmer a final 5 minutes for a total of 15 minutes simmering. Test the bulgur for doneness. It should be al dente yet tender.
- 9. Serve hot.
LEMON AND OLIVE CHICKEN
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
- Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.
Nutrition Facts : Calories 303 g, Fat 16 g, Protein 34 g
HARISSA-SPICED CHICKEN WITH BULGUR WHEAT
This spicy harrissa dish will bring the taste of Morocco to your home
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Rub 1 tbsp harissa paste over the chicken. Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it won't be cooked through at this stage). Remove and set aside.
- Add the onions, then gently fry for 5 mins until soft. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulgur and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.
- Return the chicken to the pan, re-cover and cook for 5 mins on a low heat until the liquid has been absorbed and the chicken is cooked through. Fluff up the bulgur with a fork and scatter with the coriander to serve.
Nutrition Facts : Calories 536 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.06 milligram of sodium
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