LEMON CHICKEN, BULGUR AND ROCKET SALAD
Recipe Phillippa Cheif itz
boiling water, or chicken or vegetable stock 1 cup bulgur 4 free-range chicken breasts, with skin and bone (about 1kg) coarse sea salt and
milled black pepper olive oil juice of 3 lemons about 30g rocket leaves lemon wedges,
Pour boiling water (or a light chicken or vegetable stock) over the bulgur, enough to cover properly, and leave to stand for 30 minutes. Drain, if it hasn’t absorbed all the liquid.
Season the chicken breasts and moisten with olive oil. Place in a cold nonstick pan, skin-side down. Cook slowly over a low heat until the skin is golden brown. Turn and cook the other side until just done. It needs to be moist but not too pink at the bone. Be patient; it can take as long as half an hour. Pour the lemon juice over, turn off the heat and leave to stand for 10 minutes. Once cool enough to handle, gently pull the chicken breast meat into pieces. Discard the bones and any flesh that looks too pink.
Add the chicken pieces, together with the lemony pan juices, to the drained bulgur. Mix in three to four tablespoons of olive oil and the rocket leaves. Check the seasoning. Serve with a drizzle of oil and lemon wedges.