CHICKEN BREASTWITH SPICED BUL­GUR WHEAT AND BEET­ROOT SALAD

Central Leader - - WHAT’S ON -

1 cup chicken stock

1 cup wa­ter tea­spoon ras el hanout (store­bought)

11⁄ cups bul­gur wheat

600g skin­less, bone­less chicken breasts

1 ta­ble­spoon ras el hanout (store­bought) tea­spoon salt

1 car­rot 2 beet­root 2 stalks cel­ery

40g raisins

1 ta­ble­spoon olive oil 1 tea­spoon bal­samic vine­gar 1 ta­ble­spoon pome­gran­ate mo­lasses (store-bought)

1 baby cos let­tuce

50g feta cheese, crum­bled 30g pump­kin seeds

Pre­heat bar­be­cue grill or hot plate to high (if us­ing).

Bring stock, wa­ter and first mea­sure of ras el hanout to the boil in a small pot (with a lid) on high heat. Once boil­ing, turn off heat. Add bul­gur wheat, stir, cover and leave for 18-20 min­utes, un­til grains are ten­der. Do not lift lid dur­ing cook­ing.

Pat chicken dry with pa­per tow­els and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through hor­i­zon­tally to make two thin steaks. Coat with sec­ond mea­sure of ras el hanout, salt and a driz­zle of oil in a small bowl and set aside to mar­i­nate.

Heat a driz­zle of oil in a large fry-pan on medium-high heat. Cook chicken steaks for 2-3 min­utes each side or un­til cooked through. Set aside, cov­ered with foil, to rest for about 5 min­utes be­fore slic­ing thickly against the grain.

While the chicken cooks, pre­pare beet­root salad. Peel and grate car­rot; scrub then grate beet­root; finely slice cel­ery. Mix to­gether veges with all re­main­ing beet­root salad in­gre­di­ents in a large bowl and set aside.

Finely shred let­tuce and set aside.

di­vide spiced bul­gur wheat and shred­ded cos be­tween plates. Top with beet­root salad and slices of chicken breast. Gar­nish with feta and pump­kin seeds.

SUP­PLIED/MY FOOD BAG

Top­ping with pump­kin seeds adds the per­fect crunch.

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