Za'atar and orange chicken with tabouli salad

Name: Za'atar and orange chicken with tabouli salad
Prep time: 30 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 600 g Baby potatoes (kipfler), scrubbed; 2 tbs Burghul, dry (cracked wheat); 250 g Cherry tomatoes quartered; 1 cup(s) Fresh flat-leaf parsley coarsely chopped; 0.5 cup(s) Fresh mint coarsely chopped; 2 individual Green shallot(s) thinly sliced; 1 tbs Olive oil; 0.333 cup(s) Lemon juice (80ml); 600 g Skinless chicken breast sliced thickly lengthways; 1 tbs Orange rind finely grated; 3 tbs Za'atar seasoning; 0.25 tsp Dried saffron (pinch); 0.75 cup(s) 99% fat-free, plain or natural yoghurt, unsweetened (180g); 1 clove(s) Garlic crushed; 1 x 3 second spray(s) Oil spray

Points®

Total Time

1 hr 5 min

Prep

30 min

Cook

20 min

Serves

Difficulty

Moderate

Be prepared to land on cloud nine with this phenomenal Middle Eastern inspired dish

Ingredients

Baby potatoes

600 g, (kipfler), scrubbed

Burghul, dry

2 tbs, (cracked wheat)

Cherry tomatoes

250 g, quartered

Fresh flat-leaf parsley

1 cup(s), coarsely chopped

Fresh mint

½ cup(s), coarsely chopped

Green shallot(s)

2 individual, thinly sliced

Olive oil

1 tbs

Lemon juice

⅓ cup(s), (80ml)

Skinless chicken breast

600 g, sliced thickly lengthways

Orange rind

1 tbs, finely grated

Za'atar seasoning

3 tbs

Dried saffron

¼ tsp, (pinch)

99% fat-free, plain or natural yoghurt, unsweetened

¾ cup(s), (180g)

Garlic

1 clove(s), crushed

Oil spray

1 x 3 second spray(s)

Instructions

Boil, steam or microwave potatoes until tender. Drain and thickly slice. Place burghul in a small bowl. Cover with boiling water and stand for 10 minutes or until softened. Drain, squeezing out excess liquid. Place in a large bowl with cherry tomatoes, parsley, mint, shallots, oil and ¼ cup (60ml) lemon juice, mixing well to combine. Season with salt and freshly ground black pepper and set aside.
Place chicken on a board or plate. Sprinkle both sides with orange rind and za’atar seasoning. Lightly spray a barbecue or chargrill pan and heat over medium-high heat. Add spice-rubbed chicken and potatoes and cook, turning occasionally, for 7–10 minutes or until chicken is cooked through and potatoes are charred.
Combine 1 tablespoon boiling water and saffron in a small heatproof bowl. Stand for 5 minutes. Stir in yoghurt, remaining juice and garlic. Season with salt and freshly ground pepper. Serve chicken and potatoes with tabouli salad and yoghurt mixture.

Notes

Za’atar is a Middle Eastern spice mix available from major supermarkets and delicatessens. Use dukkah seasoning or sumac instead.

**Join from $20/month*!**

Za'atar and orange chicken with tabouli salad

Ingredients

Instructions

Notes

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