Roast Chicken Tabbouleh From Adventures In Chicken Recipes

ROASTED CHICKEN WITH CAULIFLOWER "TABBOULEH"

Steps:

• Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.
• Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.

CHICKEN WITH TABBOULEH (BAREFOOT CONTESSA) INA GARTEN

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 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, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

ROAST CHICKEN TABBOULEH FROM ADVENTURES IN CHICKEN

Steps:

• Preheat the oven to 375°F.
• Coat the chicken with the 1 teaspoon olive oil, the oregano, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper and place on a baking sheet. Roast for about 1 hour, until the skin is golden and the chicken is cooked through. Let cool slightly. Peel the skin off the chicken and remove the meat from the bone by gently easing your fingers underneath the breast meat to peel it off the bone in one large piece, then cut into roughly 1-inch cubes. Set aside.
• Bring the stock, water, bulgur, lemon zest, and 1/4 teaspoon of the remaining salt to a boil in a medium saucepan over medium heat. Cover, reduce the heat to low, and simmer until the bulgur absorbs the liquid, 12 to 15 minutes. Fluff lightly with a fork and set aside.
• In a small bowl, whisk together the lemon juice with the remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Set the dressing aside.
• In a large bowl, toss together the chicken, bulgur, lemon dressing, tomatoes, parsley, mint, green onions, and garlic until evenly dispersed. Serve immediately.
• Recipe courtesy of Adventures in Chicken by Eva Kosmas Flores. Get the book here: https://www.amazon.com/Adventures-Chicken-Amazing-Recipes-AdventuresInCooking-com/dp/0544558200.

CHICKEN WITH TABBOULEH

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.