CHICKEN BREAST WITH SPICED BUL­GUR WHEAT AND BEET­ROOT SALAD

Clutha Leader - - YOUR PAPER, YOUR PLACE -

1 cup chicken stock

1 cup wa­ter tea­spoon ras el hanout (store­bought)

11⁄ cups bul­gur wheat

Chicken breast

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)

Shred­ded cos

1 baby cos let­tuce

To serve

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