Middle Eastern Chicken with Bulgur and Eggplant Sauce

Steps

1. a full kettle to the boil.
2. Add bulgur, first measure of Middle Eastern spice mix and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15–18 minutes until grains are tender. Drain well through a sieve.
3. Pat chicken dry with paper towels and place on a plate with a drizzle of olive oil, second measure of Middle Eastern spice mix and season with salt. Set aside.
4. While bulgur cooks, prepare salad. Peel carrot and use vegetable peeler to peel into long thin ribbons, stopping once you reach the core; cut cherry tomatoes in half; finely slice onion, place all in a bowl with baby spinach.
5. Heat a drizzle of oil in a small fry-pan on medium heat. Cook chicken for about 4 minutes each side until golden brown and cooked through. Remove and cover with foil to rest for 1–2 minutes, then slice thinly.
6. Mix all dressing ingredients and a drizzle of extra-virgin olive oil together in a small bowl. In another small bowl combine all eggplant sauce ingredients. Toss dressing through salad just before serving.
7. Spoon bulgur onto a plate, top with Middle Eastern chicken and serve salad on the side. Drizzle over eggplant sauce and garnish with mint.