Lemon chicken with tabouli
Whole raw skinless chicken
630 bag(s), (Buy a 1.4kg)
2 clove(s), crushed
1 tsp, ground
⅓ cup(s), (80ml)
Low-fat natural yoghurt
¼ cup(s), (60g)
½ cup(s), (90g)
Fresh lemon rind
2 tsp, grated
2 medium, vine-ripened, finely chopped
Fresh flat-leaf parsley
2 cup(s), coarsly chopped
½ cup(s), coarsly chopped, plus extra to garnish
160 g, (1 large), sliced lengthways into ribbons
1 medium, wedges, to serve
- 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.
- 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.
- 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.
- 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.