Lebanese 7 Spice Chicken with Jeweled Winter Tabbouleh

Lebanese 7 Spice Chicken with Jeweled Winter Tabbouleh

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, August 1, 2021.
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Take your tastebuds on a trip to Lebanon. The depth and richness of our Lebanese spice blend known as '7-Spice' perfectly accompanies our tabouleh dressing with tangy chermoula dressing.

Ingredients

Tabbouleh

  • 1 drizzle of olive oil
  • 200g green beans, sliced 1cm
  • 1 broccoli, finely chopped
  • 1 1/2 cup bulgur wheat

Chicken

  • 1 drizzle of olive oil
  • 1 pack Lebanese spices
  • 1/2 lemon, thinly sliced
  • 600g free range chicken thighs
  • 1 red onion, thinly sliced

Salad

  • 1 tsp white wine vinegar
  • 1 drizzle of olive oil
  • 100g rocket

To serve

  • 100g chermoula dressing
  • 125g yoghurt
  • 1/2 lemon, cut into wedges

Steps

  1. Preheat oven to 230°C (or 210°C fan bake). Bring a large pot of hot salted water to the boil. Set aside a large baking dish.
  2. Pat chicken dry and slice onion. Slice half the lemon and cut other half into wedges. Combine all chicken ingredients in baking dish and season with salt and pepper. Bake on upper oven rack for 20-25 minutes, until golden brown and cooked through.
  3. Add bulgur to pot of boiling water and cook for 8-11 minutes, until just tender. Meanwhile, finely chop broccoli and slice beans. Add broccoli and beans to pot for last 3 minutes of cook time. Drain well and return to pot. Drizzle with olive oil and season to taste. Cover to keep warm.
  4. In a medium bowl toss rocket with olive oil and vinegar.
  5. Thickly slice chicken.
  6. Tabbouleh topped with chicken, salad, yoghurt and chermoula dressing. Serve lemon wedges on the side for squeezing.

Nutritional Information

Energy 2431 kj
581 kcal
Protein 42.6g
Carbohydrate 54.7g
Fat 19.4g