Friday, January 8, 2010

Chicken with tabbouleh

Chicken with tabbouleh - This recipe for chicken and spice and all things nice is inspired by Lebanese shops that grill whole chickens and serve them with tabbouleh and garlic mayonnaise. Enjoy the famous Lebanese food cuisine and cooking and learn how to make the best spiced chicken with tabbouleh dish.

Cooking Time Prep time 10 mins, cook 20 mins

Ingredients serves 4
1 chicken (about 1.6kg)
2 tbsp extra-virgin olive oil
2 tsp each coriander and cumin seeds

55 gm (¼ cup) coarse cracked wheat (burghul)
1½ cups each (loosely packed) coriander and flat-leaf parsley leaves
3 garlic cloves, finely chopped
1 Spanish onion, finely chopped
100 ml extra-virgin olive oil
2 tbsp lemon juice

  1. Preheat a char-grill over medium-high heat. Cut along both sides of chicken backbone with kitchen scissors, then remove and discard bone. Open out chicken, pressing to flatten, deeply score flesh through skin, brush with olive oil, then rub with spices and season to taste. Cook chicken, skin-side up, turning once, until just cooked through (10 minutes each side). Keep warm.
  2. Meanwhile, for tabbouleh, place cracked wheat in a heatproof bowl. Add 125ml boiling water, cover with plastic wrap and stand until soft (10 minutes). Drain excess water and stir though remaining ingredients. Season to taste and set aside until required.
  3. Coarsely chop chicken and serve immediately with tabbouleh.
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