Recipe Phillippa Cheif itz

House and Leisure Food - - CONTENTS -

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,

for serv­ing

Serves 6

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.