Serves 4
Directions
- 1Start by marinating your chicken in some mayo, spices, garlic, lemon, tomato puree and plenty of salt and pepper.
- 2Make a lush dressing with tahini, garlic, lemon, water and salt.
- 3Hurl together a quick chopped salad with tomatoes, cucumber, red onion, lemon juice and olive oil.
- 4Cook off your chicken in a large non-stick frying pan over medium-high heat for 5-6 minutes, turning every few minutes until golden and cooked through. Remove and set aside.
- 5Add some bulgur and stock to the pan to soak up all those intense chickeny juices. Stir, cover and cook for 8-10 minutes until tender.
- 6Add parsley to the bulgur and mix.
- 7Layer everything up: bulgur first, then chicken and salad. Drizzle with plenty of sauce and dive in.
Ingredients
- 600 g boneless skinless chicken thighs
- 50 g mayonnaise
- 0.5 lemon lemon juice
- 2 cloves garlic
- 1 tbsp tomato puree
- 1.5 tsp sumac
- 1 tsp baharat
- 0.5 tsp paprika
- 2 tbsp olive oil
- 250 g bulgur
- 400 ml stock
- 1 handful finely chopped parsley leaves
- salt
- pepper
- 80 g tahini
- 80 ml water
- 0.5 lemon lemon juice
- 1 clove garlic
- 4 large large tomatoes
- 0.5 cucumber cucumber
- 0.5 red onion red onion
- 0.5 lemon lemon juice
- 1 tbsp olive oil
Equipment
bowlgratermeasuring cuplemon squeezerspoonnon-stick frying pantongsspatulalidplate
Tips
- Fry chicken in 2 batches for even cooking.
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