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Sumac chicken, & burghul salad
Sumac chicken, & burghul salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Tasty chicken and nutty cracked wheat shine in this invigorating salad.
Ingredients:
  • 42.00 gm fresh lemon juice
  • 14.40 gm honey
  • 3 tsp sumac
  • 500g single chicken breast fillets
  • 9.20 gm olive oil
  • 170g (1 cup) burghul (cracked wheat)
  • 200g flat beans, topped, cut into 3cm lengths
  • 125.00 ml fresh continental parsley leaves
  • 50g (1/3 cup) sweetened dried cranberries
  • 40.00 ml toasted pine nuts
  • Olive oil spray
Instructions:
  • In a shallow glass or ceramic dish, mix together half of the lemon juice, half of the honey, and 2 teaspoons of sumac. Add the chicken and coat it well. Cover with plastic wrap and refrigerate for 20 minutes to allow the flavors to meld. In a small jug, whisk together the oil with the remaining lemon juice, honey, and sumac.
  • Place the bulgur in a heatproof bowl and cover it with boiling water. Allow it to soak for 20 minutes. Strain it through a fine sieve, pressing out excess water with the back of a spoon, then transfer it to a bowl.
  • First, preheat your oven to 190°C. Then, quickly cook the beans in boiling water for 3-4 minutes until they turn bright green and are tender crisp. After cooking, cool them down under cold water, drain them, and mix them with parsley, cranberries, pine nuts, and burghul. Coat all the ingredients evenly by tossing them together.
  • Preheat a frying pan over high heat and lightly coat with olive oil spray. Cook the marinated chicken for 2 minutes on each side until golden brown. Transfer to a baking tray and bake for 10-12 minutes until cooked through. Let it rest for 2 minutes, then thinly slice. Arrange salad on plates, top with chicken, and drizzle with dressing before serving.

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