Fragrant Roast Chicken with Jewelled Burghul and Tahini Yoghurt
10Serves
EasyDifficulty
30 MINSPreparation
20 MINSCooking
A lovely entertaining idea for a middle-eastern feast, full of colour, texture and flavour.
Ingredients
2 teaspoons ground cinnamon
1 tablespoon cumin seeds, ground
1 tablespoon coriander seeds, ground
1 tablespoon fennel seeds, ground
2 tablespoons sesame seeds
2 tablespoons sea salt flakes
Olive oil, for drizzling
5 chicken breast fillets, skin on300g coarse Burghul, rinsed in cold water
350ml water
200g pomegranate arils (seeds)
300g cucumber, deeseeded and finely chopped
85g pistachio nuts, roughly chopped
35g fresh mint leaves, torn
35g fresh coriander leaves, torn
85ml extra virgin olive oil
50ml lemon juice
1 teaspoon finely grated lemon rind
30ml honey
1/2 clove garlic, crushed
salt and freshly ground black pepper, to taste
1kg natural yoghurt
40g tahini
1 tablespoon cumin seeds, ground
1 tablespoon coriander seeds, ground
1 tablespoon fennel seeds, ground
2 tablespoons sesame seeds
2 tablespoons sea salt flakes
Olive oil, for drizzling
5 chicken breast fillets, skin on300g coarse Burghul, rinsed in cold water
350ml water
200g pomegranate arils (seeds)
300g cucumber, deeseeded and finely chopped
85g pistachio nuts, roughly chopped
35g fresh mint leaves, torn
35g fresh coriander leaves, torn
85ml extra virgin olive oil
50ml lemon juice
1 teaspoon finely grated lemon rind
30ml honey
1/2 clove garlic, crushed
salt and freshly ground black pepper, to taste
1kg natural yoghurt
40g tahini
Method
- Combine spices, salt and sesame in a small frypan and toast until fragrant. Spread onto a flat tray. Lightly coat chicken in olive oil and press into the spices to thickly coat.
- Heat olive oil in a large frying pan until hot, sear chicken skin side down until deep golden, turn and sear until golden, transfer to a lined baking tray and roast at 180C for 10-15 minutes or until crisp and just cooked through. Rest for at least 15 minutes before slicing diagonally into thick slices.
- Place water and burghul in a saucepan, cover, bring to the boil, reduce heat and simmer for 10 minutes until all the liquid is absorbed. Turn off heat and steam for 5 minutes. Remove to a bowl and cool.
- Stir pomegranate, cucumber, nuts and into the burghul. Combine oil, lemon juice and rind, honey and garlic, season to taste. Toss into the burghul until well coated. Refrigerate until required and stir through herbs just before serving.
- Combine yoghurt and tahini in a small bowl until smooth.
- Arrange burghul on a large platter or serving board, arrange sliced chicken along the platter and drizzle with yoghurt.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0