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Photo of Lemon chicken with tabouli by WW

Lemon chicken with tabouli

Total Time
1 hr 15 min
10 min
45 min
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.


Whole raw skinless chicken

630 bag(s), (Buy a 1.4kg)


2 clove(s), crushed

Ground cumin

2 tsp

Ground sumac

1 tbs


1 tsp, ground

Lemon juice

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


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


1 medium, wedges, to serve


  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.


SERVING SUGGESTION: Steamed vegetables such as green beans and broccoli.