Breast of chicken with tabbouleh - a taste of Lebanon
Tabbouleh is a fantastic Lebanese salad, full of flavour and healthy ingredients such as parsley, tomato, lemon and bulgur.
– The name means ’slightly spicy’, but it tastes more than the name suggests, says Fatema Shahid, who is in training at Zizo’s Lebanese Food.
The restaurant in Hanaskog is new.
– The salad, with parsley as its main ingredient, seasoned with olive oil and newly-squeezed lemon juice, goes well with almost everything.
The breast of chicken has tastes from the Middle East too. It is marinated for an hour in the herbs and spices. This gives it more flavour.
Ingredients: Breast of chicken
I kg breast of chicken
100 gr mushrooms
4 red peppers
Herbs and spices:
1 tsp paprika
1 tsp ground ginger
1 tsp curry powder
1 tsp ground cardamom
2 tbsp yoghurt
2 garlic cloves
4 tbsp oil + some butter
1 tsp ground cloves
1 tsp ground allspice
Good pinch of salt
1. De-seed the paprika and chop into pieces.
2. Slice the mushrooms.
3. Rub all the spices and some grated lemon rind into the chicken. Let the meat draw for an hour.
4. Brown the chicken all round in butter and oil in a frying-pan over a medium heat, then fry the chicken, skin-side down, for 8–10 minutes until the skin is crisp and golden-brown.
5. Fry the mushrooms and the paprika in the fat.
About 200 gr parsley
2 dl bulgur
½ dl newly-squeezed lemon juice
2 dl olive oil
2 tsp salt
1. Wash all the vegetables carefully.
2. Chop the parsley finely and put it in a serving-bowl.
3. Cut the tomatoes and onions into small cubes.
4. Soak the bulgur in water. Let it draw for 15 minutes. Drain off the surplus water.
5. Put the bulgur, tomatoes and onions into the bowl along with the parsley.
6. Season with salt and lemon juice, mix well.
7. Gradually add the olive oil. Season with more salt and lemon juice if required.
Decorate the salad with a few lettuce-leaves. Serve the chicken and taboulleh with bulgur or rice.