Lemon chicken with tabouli
5
Points®
Total time: 1 hr 15 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Made from dried, ground berries, sumac is a spice with a tangy lemon flavour, popular in Middle Eastern cuisine and gives this chicken dish a fresh lift.
Ingredients
Whole raw skinless chicken
630 bag(s), (Buy a 1.4kg)
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Ground sumac
1 tbs
Cardamom
1 tsp, ground
Lemon juice
⅓ cup(s), (80ml)
Plain or natural yoghurt, low-fat, no added sugar
¼ cup(s), (60g)
Burghul, dry
½ cup(s), (90g)
Fresh lemon rind
2 tsp, grated
Tomato(es)
2 medium, vine-ripened, finely chopped
Fresh flat-leaf parsley
2 cup(s), coarsly chopped
Fresh mint
½ cup(s), coarsly chopped, plus extra to garnish
Lebanese cucumber
160 g, (1 large), sliced lengthways into ribbons
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Cut chicken down either side of the backbone, then open out. Place chicken breast-side up on a board and flatten with the palm of your hand.
2
Combine garlic, cumin, sumac, cardamom, 2 tablespoons of the juice and yogurt in a large bowl. Add chicken and turn to coat. Cover and refrigerate for 20 minutes.
3
Preheat oven to 200ºC or 180ºC fan-forced. Place chicken breast-side up in a baking dish and roast for 45 minutes or until cooked.
4
Meanwhile, combine burghul and 1 cup (250ml) boiling water in a medium heatproof bowl. Cover and stand for 10 minutes or until just softened. Drain well. Add rind, remaining juice, tomato, parsley and chopped mint to burghul and toss to combine. Quarter chicken and serve with tabouli, cucumber ribbons, mint leaves and lemon wedges.
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