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Categories:
boiling water lemon juice kosher salt chicken extra-virgin olive oil freshly ground pepper scallions flat leaf parsley mint cucumber cherry tomatoes
Viewed: 43 - Published at: 7 years agoIngredients
- 1 cup medium-grade bulgur (6 ounces)
- 1 1/2 cups boiling water
- 1/3 cup fresh lemon juice
- Kosher salt
- 2 chicken breast halves on the bone (about 1/2 pound each)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Freshly ground pepper
- 1 cup finely chopped scallions (1 bunch)
- 2/3 cup finely chopped flat-leaf parsley (1 bunch)
- 2/3 cup finely chopped mint (1 bunch)
- 1 European seedless cucumber, halved lengthwise and cut into 1/3 -inch dice
- 1 pint cherry tomatoes, halved lengthwise
Method
- In a large heatproof bowl, combine the bulgur with the boiling water, lemon juice and 1 1/2 teaspoons of salt and let stand until the water has been absorbed and the grains are tender, about 1 hour.
- Meanwhile, preheat the oven to 350.
- Set the chicken breasts on a baking sheet.
- Rub them with 1 tablespoon of the olive oil and season with salt and pepper.
- Roast for about 40 minutes, or until just cooked through.
- Let the chicken cool slightly, then discard the skin and remove the meat from the bones.
- Cut the chicken into 3/4-inch chunks.
- Add the scallions, parsley, mint and the remaining 1/4 cup of olive oil to the bulgur and let stand for 15 minutes.
- Add the chicken, cucumber and tomatoes, season with salt and pepper and toss well.
- Transfer the tabbouleh to a bowl or platter and serve at room temperature or chilled.
