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Blood Orange Sumac Chicken Tabbouleh

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 413 kcal
Author Eat Love Eat

Ingredients

  • 2 tablespoons rapeseed or olive oil
  • 1/4 teaspoon ground cinnamon
  • 200 g bulgur wheat (1 heaping cup)
  • 400 ml cold water (1 1/2 cups + 2 tablespoons)
  • 1 large chicken breast fillet (200 g)
  • 3 blood oranges zest and juice of 1, the other 2 peeled and chopped into chunks
  • 1 1/2 teaspoons sumac
  • 1/4 teaspoon garlic powder or use 1 clove fresh garlic
  • pinch chilli flakes
  • small bunch of parsley (25 g) finely chopped
  • small bunch of coriander (25 g) finely chopped
  • 4 spring onions sliced

Instructions

  1. Start by cooking the bulgur wheat. Pour 1 tablespoon of oil into a small saucepan along with the cinnamon and heat gently until starting to sizzle. Add the bulgur wheat and stir. Continue to cook over medium heat for a couple of minutes until the bulgur wheat smells toasted and fragrant. Add the water and a big pinch of salt and bring to the boil. Cover with foil or a tight-fitting lid and turn the heat down as low as it will go. Cook for 10 minutes and turn off the heat. Leave to steam for 5 minutes before fluffing up the grains with a fork. Set aside to cool.
  2. Cut the chicken into very small bite-sized pieces. Place in a small bowl along with the zest of 1 blood orange and the sumac, garlic powder, chilli flakes and a good pinch of salt. Mix together well. Heat 1 tablespoon of oil in a frying pan and add the chicken pieces. Fry the chicken pieces over medium heat until cooked through. This shouldn't take longer than a couple of minutes as the pieces are so small, so take care not to overcook.
  3. In a large bowl mix together the cooled bulgur wheat, the blood orange chunks and the juice of 1 blood orange, the herbs and the spring onions. Taste and season if needed and add a drizzle of oil if liked. Serve with the chicken on top or mixed throughout if preferred.
  4. Finish with a sprinkle of sumac, if you like.