Blood Orange Sumac Chicken Tabbouleh

A messed up bowl of chicken tabbouleh with a fork.

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5 from 2 votes

Blood Orange Sumac Chicken Tabbouleh

A vibrant chicken tabbouleh packed with goodness perfect for a light or even a side dish for a grilling session.

Prep Time15

Cook Time20

Total Time35

Course: Lunch, Main Course, Side Dish

Cuisine: Mediterranean

Servings:

Calories: 371kcal

Author: Sasha Hooper

Equipment

Ingredients

2 tablespoons rapeseed or olive oil
¼ teaspoon ground cinnamon
200 g bulgur wheat (1 heaping cup)
400 ml cold water (1 ½ 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 ½ teaspoons sumac
¼ 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

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 tablespoons rapeseed or olive oil, ¼ teaspoon ground cinnamon, 200 g bulgur wheat, 400 ml cold water
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.
1 large chicken breast fillet, 3 blood oranges, 1 ½ teaspoons sumac, ¼ teaspoon garlic powder, pinch chilli flakes
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.
small bunch of parsley, small bunch of coriander, 4 spring onions
Finish with a sprinkle of sumac, if you like.

Notes

Definitely make sure you leave the bulgur wheat to cool otherwise it will wilt your herbs.

Nutrition