Turkish-style Chicken with Chickpea Tabouli NEW FOOD IDEAS

Serves 6, Prep 20 mins, Cook 22 mins

1.2kg chicken thigh fillets (10),

trimmed 450g loaf white Turkish bread Garlic tzatziki and lemon

wedges, to serve

MARINADE

2 tblsps olive oil 2 cloves garlic, crushed 2 tsps ground cumin 1 tsp ground cardamom 1 tsp smoked paprika 1/ cup lemon juice

4 Salt and pepper, to taste

CHICKPEA TABOULI

400g can chickpeas, drained,

rinsed 250g punnet cherry tomatoes,

halved 1 cup chopped fresh parsley 2 green spring onions, finely

chopped 1 tablespoon lemon juice

1 To make marinade, combine all ingredients in a large bowl. Mix well. Add chicken. Toss to coat. Refrigerate, covered, for 30 minutes. 2 Meanwhile, cut bread into 3cm thick slices. 3 Heat a lightly oiled, large, barbecue grill plate over a medium heat. Add bread. Cook, turning for about 1 to 2 minutes, or until toasted. Remove. Cover to keep warm. 4 Increase heat to medium to high. In two batches, add chicken to same grill plate. Cook for about 5 minutes on each side, or until cooked though. Remove. 5 Meanwhile, make tabouli. Combine all ingredients in a bowl. Season. 6 Serve chicken with tabouli, bread, tzatziki and lemon.

TIP Don’t marinate chicken for longer than 1 hour, otherwise it will toughen. If cooking on a large barbecue, cook chicken in one batch.