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This is a fantastic midweek meal that is super healthy, seriously delicious and could quite possibly become a weekly regular, it’s that good. The chicken is covered in a delicious Moroccan rub and the tabouleh is jam-packed with fresh, vibrant herbs.
4 x chicken breasts, skin on
2 tablespoons Moroccan spice mix (find it in the spice aisle of your supermarket)
4 tablespoons olive oil
½ cup bulgur wheat
½ cup finely chopped spring onions, green parts only
1 packed cup finely chopped Italian flat-leaf parsley
3 large tomatoes, quartered, deseeded and finely diced
20 mint leaves, finely sliced
zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon red wine vinegar
3 tablespoons olive oil
½ teaspoon Dijon mustard
salt and pepper
Preheat the oven to 175°C fan bake.
Chicken: Whisk the Moroccan spice mix with the olive oil in a large bowl until well combined. Add the chicken breasts and turn until evenly coated.
Transfer the chicken to an ovenproof roasting dish, pour over any remaining marinade and bake for 20-25 minutes, basting with the marinade from the dish halfway through.
Remove from the oven, baste once more and then allow to rest for 5 minutes before serving.
Tabouleh: Cook the bulgur wheat according to the packet instructions and allow to cool. (This part can be done ahead of time to speed up dinner prep.)
When the bulgur wheat is cool, add the spring onions, parsley, tomatoes, mint and lemon zest and mix together well.
Dressing: Whisk all the ingredients in a small bowl. Pour over the tabouleh and mix through.
To serve: Divide the chicken and tabouleh evenly between four plates and you’re ready to eat.