Sumac Chicken with Bulgur Salad. Blood Orange Sumac Chicken Tabbouleh - a fresh and vibrant bulgur wheat salad recipe, bursting with bright flavours and perfect for healthy packed lunches! -@eatloveeats. In this fragrant dish bursting with delicate flavours, we're marrying dukkah-spiced chicken breasts with fluffy bulgur and crunchy sumac-seasoned radishes. These bright flavours are served over a generous spoonful of labneh, a thick Lebanese fresh cheese made from drained yogurt, then drizzled with bold.

Make it for dinner and take the leftovers for lunch the next day! Serve chicken over bulgur salad topped with pomegranate seeds and more parsley and mint. In a large bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette; season with salt and pepper. You can have Sumac Chicken with Bulgur Salad using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Sumac Chicken with Bulgur Salad

You need 4 of Chicken Portions (Thighs + Drumsticks) - More if you're hungry.
Prepare of Olive oil.
You need of Sesame seeds.
It's of Marinade.
It's 1 tbsp of tomato puree.
Prepare 1 tbsp of pomegranate molasses.
You need 2 tbsp of ground sumac.
Prepare 3 of garlic cloves crushed.
You need 2 tsp of chilli flakes.
It's of Good pinch of salt.
Prepare of Bulgar Wheat Salad.
Prepare 1 of Red Onion.
Prepare 150 g of dried Bulgur Wheat.
You need 1 of vegetable or chicken stock cube.
It's 2 of Garlic Cloves crushed.
It's 1 tsp of Hot Chilli Powder.
You need 3 of Spring Onions.
It's 5/6 of Sundried Tomatoes.
Prepare Handful of Parsley.
Prepare of Salt & Pepper.

A ripe, oaky Australian Chardonnay will blend the sweet, tangy and assertive. This recipe for sumac-rubbed whole roasted chicken is served with a bread salad full of tomatoes, cucumber, and red onions. Traditional in Middle Eastern cooking, the spice sumac brings a clean, tart, lemony flavor and a deep rose color to this chicken recipe. Roasted Chicken with Fresh Pineapple Recipe.

Sumac Chicken with Bulgur Salad instructions

First mix all the marinade ingredients together in a large bowl. Add the chicken and massage the marinade into the meat. Place the bowl into the fridge for at least one hour (can be longer if preferred)..
Forty minutes before eating, preheat the oven to 200C, 180C Fan. Boil a kettle for stock. Place a frying pan over a medium heat and add a good glug of oil. Dice the red onion and soften in the pan until translucent..
Place the chicken into a roasting dish, sprinkle over the sesame seeds and pour over the oil before placing in the oven with a 30 minute timer..
Over a medium heat, add the bulgur wheat to the onions and heat for two minutes stirring as you go. During this add the garlic, chilli powder and crumble over the stock cube..
Pour in some of the boiling water from the kettle to cover. Then much like when making a risotto, keep adding water as the bulgur soaks it up, little by little. You may need more heat to speed this process. Continue for around 20 minutes until the bulgur is tender but has a nice firm texture..
When tender with the liquid soaked up, season the Bulgur Wheat to taste, add the spring onions, Sundried tomatoes and half the parsley. Set aside until the chicken is ready..
When the chicken is cooked (25-30 mins, check the juices run clear) remove it from the oven. Serve on top of a generous helping of bulgur wheat and top with the remaining parsley..

Sign up for our Nosher recipe newsletter! Easy recipe for Greek Bulgur Salad with Chicken. This Greek style salad is full of flavor! Nutritional information and Weight Watcher's points included. It's a most delicious combination of ingredients that works very well with bulgur.