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Bulgar wheat and lentil tabouleh with pistachios and pomegranate and roasted chicken thighs
Serves: 4
Ingredients
For the tabouleh
- 150g bulgar wheat, soaked in cold water overnight
- 1 tin cooked lentils, drained and rinsed
- 3 cloves garlic, finely chopped½ red onion, finely chopped
- Good glug extra virgin olive oil (Filipo Berio)
- Juice and zest of a lemon
- 3 tbsp chopped mint
- 2 tbsp chopped coriander
- 2 tbsp chopped parsley
- 100g cherry tomatoes, halved
- ½ cucumber, chopped
- 50g chopped pistachios
- 1 pomegranate
- Salt and pepper
For the chicken
- 8 small boneless chicken thighs
- Fresh salt and pepper
- Olive oil for frying (Filipo Berrio)
- 2 cloves garlic
Method
Start this recipe by soaking the bulgar wheat overnight you will not need to cook it. Drain the bulgur wheat well by pressing down lightly to ensure all the water is removed. Put in a large bowl. Add all the other ingredients and mix well. Season to taste with salt and pepper and chill. Meanwhile, you can cook the chicken thighs. Season well all over with salt and pepper then quickly seal in a frying pan with a little heated olive oil and the garlic cloves. Transfer into an oven dish and continue to cook in the oven for 10 minutes. To serve, place the tabouleh onto a long serving dish and arrange the roasted chicken thighs in a row down the middle.
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