TURKISH-STYLE CHICKEN WITH CHICKPEA TABOULI

WHAT YOU NEED Serves 4, Prep 15 mins, Cook 8 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

¼ cup lemon juice

CHICKPEA TABOULI 400g can chickpeas, drained, rinsed

250g punnet cherry tomatoes, halved

1 cup chopped fresh parsley

2 green spring onions, finely chopped

1 tblsp 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.

5Meanwhile, make tabouli. Combine all ingredients in a bowl. Season. 6 Serve chicken with tabouli, bread, tzatziki and lemon.