Herbed Chicken
with Bulgur Wheat and a Feta & Olive Salsa
- May contain traces of allergens
- Celery
Ingredients
2 unit(s)
British Chicken Breasts
100 grams
Bulgur Wheat
50 grams
Feta Cheese
½ sachet(s)
Chicken Stock Powder
30 grams
Black Olives
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
½ pot(s)
Dried Thyme
1 bunch(es)
Mint
Not included in your delivery
200 milliliter(s)
Water
Nutritional information
Instructions
Preheat your grill to high. Remove the stalk top from the aubergine, halve it lengthways, cut into 2cm wide strips, then chop into 2cm cubes. Place the aubergine on a baking tray, drizzle with oil, a pinch of salt and half the dried thyme. Mix well, then pop under the grill for 12 mins. Turn halfway through cooking. Tip: You want the aubergine to be charred (but not burnt) and completely soft, cook for longer if necessary.
Whilst the aubergine cooks, boil the water (see ingredients for amount) in a large saucepan over high heat. Add the stock pot, stir to dissolve, then add the bulgur wheat. Cover with a lid, remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the wheat.
Meanwhile, chop the feta into small chunks, finely chop the black olives and pop them both in a small bowl. Pick the mint leaves from their stalks and finely chop (discard the stalks). Add half of the mint to the feta along with a glug of olive oil. Keep to one side. Zest the lemon. Peel and grate the garlic (or use a garlic press).
Lay one chicken breast on a chopping board, place your hand flat on top and slice into it from the side, so it opens like a book. You’ve now butterflied your chicken! Repeat for the other chicken. Sprinkle the remaining dried thyme on both sides of the chicken. Drizzle on a glug of oil and rub in half of the lemon zest. Important: Remember to wash your hands and equipment after handling raw meat!
Put a pan on high heat (no oil). Once hot, add the chicken and cook, 2 mins each side. Lower the heat to medium and cook for another 10 mins, turning every few mins. Important: The chicken is cooked when it is no longer pink in the middle. Squeeze half the lemon juice into the pan and the garlic. After 30 seconds remove the pan from the heat and coat the chicken in the garlicky lemon juice. Leave to rest for 2 mins.
Stir the grilled aubergine through the bulgur wheat along with the remaining mint. Taste and add some more lemon zest and juice if you like things zingy! Spoon the bulgur into bowls. Cut each chicken breast into five or six slices and arrange on top of the bulgur. Finish with the feta and black olive salsa. Voila!
