Chicken with spiced bul­gur

South Canterbury Herald - - OUT & ABOUT -

This colour­ful meal will please the whole house­hold.

Pome­gran­ate mo­lasses is made by re­duc­ing fresh pome­gran­ate juice down un­til it forms a dark, thick syrup. This adds just the right amount of tang to the beetroot salad.

CHICKEN BREAST WITH SPICED BUL­GUR WHEAT AND BEETROOT SALAD

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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.