Dukkah Grilled Chicken with Tabbouleh
Servings: 4 generous portions
I first learnt to make Tabbouleh using David Lebovitz' recipe, but after making it several times I tweaked it to my taste. That's why I love tabbouleh - there is no one recipe. You can change it however you like to suit your preference.
- 6 oz flat leaf parsley
- 1 oz of mint leaves
- 5 oz of roma tomatoes chopped into small cubes
- 4 tbsp Bulghur wheat or 4 tbsp cous cous uncooked
- 1 oz about 3 stalks green onions
- 1/4 cup extra virgin olive oil
- 4 tbsp of lemon juice 1 lemon, more to taste
- 2 tsp ground cumin
- 1 tsp Allspice
- Salt and pepper to taste
- Hummus homemade or store-bought
- Ice berg lettuce wedges
Wash and cut/dice roma tomatoes (in to small cubes).
Place the diced tomatoes in a strainer and let the excess tomato juice drain out for about 30 minutes (this is an optional step to ensure that the tabbouleh will have less liquid).
In a heat-proof bowl, place the Bulghur wheat or cous cous and sprinkle about ½ tsp of salt on top.
Soak in boiling water according to the instructions on the packet. Drain water, fluff with a fork and set aside.
Wash and pat dry the parsley and mint.
Chop the herbs finely using a sharp knife (See Note).
Wash the green onions and slice them finely.
Place the chopped herbs, diced tomatoes, green onions and bulghur/cous cous in a large bowl.
In a small bowl, whisk the olive oil, lemon juice, cumin, allspice, a pinch of salt and pepper till well combined.
Pour the lemon juice and oil mix it into the chopped parsley and toss to coat evenly. Add more salt, pepper or lemon juice to taste (See Note)
Leave the tabbouleh covered in the fridge till you're ready to serve - at least 1 hour to let the flavours "mingle".
Dukkah Grilled Chicken
Butterfly-cut the chicken breast so they have an even thickness (alternatively you can use the smooth side of a meat hammer to pound the chicken breast into an even thickness).
Drizzle a little oil and rub it on the surface of the chicken and sprinkle 1 tbsp of the Dukkah seasoning on each of the chicken breast (both sides).
Keep it covered and let it marinate for at least an hour (or overnight in the fridge)
If the chicken was kept in the fridge - leave it out for 30 minutes to return to room temperature before cooking them.
Sprinkle the left over 2 tbsp of dukkah seasoning evenly over the two chicken breasts, on both sides. If the chicken breasts are larger, feel free to sprinkle more spice. You want a nice generous coating of the seasoning on the chicken.
Preheat your grill pan or non stick pan on medium high heat and brush some oil on the surface when it is hot to prevent the chicken from sticking to the pan when you are cooking it.
Cook 1 chicken breast at a time in the heated grill pan for 4-5 minutes per side for a total of 8-10 minutes or until the internal temperature registers exactly 160°F (when measured with a kitchen thermometer).
Place cooked chicken breast on a plate and sprinkle a pinch of salt and let it rest (covered) for about 5 minutes.
Cut the chicken into strips or in half to serve four people.
Personally I love serving this dish on a large platter so that all the flavours mingle together and each person can help themselves.
The tabbouleh acts as a dressing for the lettuce or salad leaves and can be served together with sliced grilled chicken on the side.
Hummus really elevates the flavours in this meal and is a fantastic side dish. So I highly recommend it.
Notes for Parsley and Mint - The parsley can be chopped ahead of time just like the tomatoes. They will stay fresh in the fridge for up to a day if stored properly. Parsley should be stored in an air tight container while tomatoes can be kept in a strainer set over a bowl and covered well with plastic wrap. Mint can discolour if chopped too early, but I chopped my mint a day early and it seemed perfectly fine overnight in an airtight container.
Notes for adding Lemon Juice - The amount of lemon to be added depends on your taste. I recommend adding juice of half a lemon first and adding more if you prefer more.