Za'atar and orange chicken with tabouli salad
3
Points®
Total time: 1 hr 5 min • Prep: 30 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Be prepared to land on cloud nine with this phenomenal Middle Eastern inspired dish
Ingredients
Baby potatoes
600 g, (kipfler), scrubbed
Burghul, dry
2 tbs, (cracked wheat)
Cherry tomatoes
250 g, quartered
Fresh flat-leaf parsley
1 cup(s), coarsely chopped
Fresh mint
½ cup(s), coarsely chopped
Green shallot(s)
2 individual, thinly sliced
Olive oil
1 tbs
Lemon juice
⅓ cup(s), (80ml)
Skinless chicken breast
600 g, sliced thickly lengthways
Orange rind
1 tbs, finely grated
Za'atar seasoning
3 tbs
Dried saffron
¼ tsp, (pinch)
99% fat-free, plain or natural yoghurt, unsweetened
¾ cup(s), (180g)
Garlic
1 clove(s), crushed
Oil spray
1 x 3 second spray(s)
Instructions
1
Boil, steam or microwave potatoes until tender. Drain and thickly slice. Place burghul in a small bowl. Cover with boiling water and stand for 10 minutes or until softened. Drain, squeezing out excess liquid. Place in a large bowl with cherry tomatoes, parsley, mint, shallots, oil and ¼ cup (60ml) lemon juice, mixing well to combine. Season with salt and freshly ground black pepper and set aside.
2
Place chicken on a board or plate. Sprinkle both sides with orange rind and za’atar seasoning. Lightly spray a barbecue or chargrill pan and heat over medium-high heat. Add spice-rubbed chicken and potatoes and cook, turning occasionally, for 7–10 minutes or until chicken is cooked through and potatoes are charred.
3
Combine 1 tablespoon boiling water and saffron in a small heatproof bowl. Stand for 5 minutes. Stir in yoghurt, remaining juice and garlic. Season with salt and freshly ground pepper. Serve chicken and potatoes with tabouli salad and yoghurt mixture.
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