Chicken with Tabbouleh
Serves 6 to 8. Recipe is from Ina Garten’s “Barefoot Contessa Family Style.” Serve this salad as a first course for a summer dinner, for lunch in pita bread, or pack it in containers for a picnic.
1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced green onions
1 cup chopped fresh mint leaves
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, halved lengthwise, seeded and medium dice
2 cups halved cherry tomatoes
1. Preheat oven to 350 degrees.
2. In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about an hour.
3. Place the chicken breast on a baking sheet and rub with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
4. Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the wheat mixture. Add the green onions, mint, parsley, cucumber, tomatoes, 2 teaspoons of salt and 1 teaspoon of pepper. Season to taste and serve immediately or cover and refrigerate. The flavors will improve as it sits.