Chicken with Tabbouleh

Recipe by: Ina Garden from Barefoot Contessa, Family Style
Cook time including inactive prep: 1 ½ hours, Serves: 8


You will need:

- 1 ½ cups boiling water
- 1 cup bulgur wheat
- ¼ cup fresh squeezed lemon juice (about 2 lemons)
- olive oil
- kosher salt
- 1 whole (2 split) chicken breast, bone in, skin on
- fresh ground black pepper
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (2 bunches)
- 1 cup chopped fresh parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, halved lengthwise, seeded and medium-diced
- 2 cups halved cherry or grape tomatoes

Directions:

Preheat oven to 350 degrees.

In a heat proof bowl pour the boiling water over the bulgur wheat. Add the lemon juice, ¼ cup olive oil, and 1 ½ teaspoons salt. Stir. Cover with plastic wrap and allow the bulgur to sit at room temp for about an 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 one teaspoon pepper. Season to taste and serve immediately or cover and refrigerate. The flavors will improve as it sits.


When I made my batch, as you can see above, I used the hour while the tabbouleh sat to prep and combine my other ingredients. It was a lot of choppin'... This chicken tabouleh tastes great on its own, but I loved it in a pita pocket with mayo. This would be delish without the chicken too, for all you non meat eaters out there.