Nutritious Garlic-Dukkah Chicken

Nutrition per serve

Ingredients

• 1pcs lemon
• 1clove garlic
• 10g dukkah
• 300g free-range chicken thigh fillets
• 1pcs chicken-style stock cubes
• 120g burghul
• 50g baby spinach leaves
• 1pcs spring onion
• 1bunch mint
• 1pcs tomato
• 130g natural yoghurt
• 23ml olive oil
• 200ml boiling water
• 15ml extra virgin olive oil

Method

1. Step 1 — Prep chicken
   Finely grate the lemon zest, then juice. Crush or finely chop the garlic. Combine the garlic, lemon zest, half the dukkah and 1 tbs olive oil in a large bowl and season with salt and pepper. Cut the chicken into 3cm chunks. Add the chicken to the oil mixture and toss to coat.
2. Step 2 — Prep stock
   Crumble 1 stock cube* into a heatproof jug, add 200ml boiling water and 2 tsp olive oil and stir to dissolve.
3. Step 3 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken for 4-5 mins each side until browned and cooked through. Remove the chicken from the pan and cover to keep warm.
4. Step 4 — Soak burghul
   Add the burghul to the same pan and stir to coat with the pan juices. Add the stock and bring to the boil. Put the spinach on top of the burghul, then cover. Remove from the heat and stand for at least 10 mins or until the spinach is wilted and burghul is tender.
5. Step 5 — Make tabouleh
   Meanwhile, thinly slice the spring onion. Coarsely chop the mint leaves, discarding the stems. Coarsely chop the tomato. Transfer the burghul and spinach to a large bowl and fluff the grains with a fork. Add the spring onion, mint and tomato and season with salt and pepper.
6. Step 6 — Make dressing and serve
   Whisk 1 tbs lemon juice and 1 tbs extra virgin olive oil in a bowl and season with salt and pepper. Add the dressing to the tabouleh and toss to combine. Add more lemon juice to taste, if desired. Divide the tabouleh and chicken among bowls and drizzle with any resting juices. Scatter over the remaining dukkah and serve with the yoghurt.

Allergens

Almond, Sesame, Gluten, Wheat, Milk