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Poached chicken with watermelon, walnut and feta tabouli
Poached chicken with watermelon, walnut and feta tabouli
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Prep Time:
165 minutes
Cook Time:
45 minutes
Total Time:
210 minutes
Chicken and watermelon burghul salad - a quick and tasty meal prep option for busy weeknights.
Ingredients:
  • 1L (4 cups) chicken style liquid stock
  • 250ml (1 cup) water
  • 1.5kg whole chicken, rinsed, patted dry
  • 170g (1 cup) burghul (cracked wheat)
  • 100g (1 cup) walnuts, toasted
  • 700g watermelon, seedless, rind removed, cut into wedges
  • 1 red onion, finely chopped
  • 125.00 ml fresh mint, chopped
  • 125.00 ml fresh continental parsley, chopped
  • 82.50 ml fresh basil, chopped
  • 100g Persian feta, drained, crumbled
  • Fresh mint, to serve
  • Basil, to serve
  • Continental parsley leaves, extra, to serve
  • 2 limes, rind finely grated
  • 80ml (1/3 cup) lime juice
  • 125ml (1/2 cup) extra virgin olive oil
  • 14.40 gm honey
Instructions:
  • In a saucepan just the right size for the chicken, bring the stock and water to a boil over medium-high heat. Gently add the chicken, breast-side down, and let it return to a boil. Reduce the heat to low and simmer for 30 minutes. Take it off the heat, cover, and let it sit for 2 hours to finish cooking. Move the chicken to a plate, discard the skin and bones, and shred the meat coarsely. Store the stock in an airtight container and freeze for later use.
  • In a large saucepan of boiling water, cook the burghul for 15 minutes until tender. Drain, rinse under cold water, and spread over a clean tea towel to dry.
  • Prepare the dressing by mixing all the ingredients in a small bowl, and adjust the seasoning to your liking.
  • Finely chop the walnuts. Mix the burghul, chopped walnuts, watermelon, onion, mint, parsley, basil, and some of the dressing in a bowl. Add seasoning. Gently toss to combine. Coat the chicken in half of the remaining dressing. Season it.
  • Spread the burghul mixture evenly on a large platter. Layer with the chicken, feta, and the rest of the walnuts. Garnish with extra herbs and generously drizzle with the remaining dressing.

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