How to make Lemon Pepper Chicken With Tabbouleh -
Delicious chicken salad with the goodness of burghul.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Chicken (चिकन), Burghul (bulgur or burgul) (बरघल/ गेहूं का दलिया)
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Lemon Pepper Chicken With Tabbouleh checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Kasundi Chicken Chicken in Prune Sauce Chicken Xec Xec Herbed Chicken Legs
Lemon Pepper Chicken With Tabbouleh Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lemon Pepper Chicken With Tabbouleh Recipe
Chicken finely chopped 100 grams
Burghul (bulgur or burgul) soaked in hot water 2 tablespoons
Onions 2 medium
Cucumber 1 small
Fresh parsley chopped 1/2 cup +2 tablespoons
Salt to taste
Black peppercorns crushed 10-12
Olive oil 7 tablespoons
Cornflour/ corn starch 2 teaspoons
Lemon 1
Garlic sliced and fried 5-6 cloves
Method
Step 1
Quarter the tomatoes, remove the seeds and chop. Put them into a bowl.
Step 2
Cut one onion into cubes and separate the layers. Chop the cucumber without peeling. Add these to the tomatoes in the bowl. Chop the remaining onion.
Step 3
Place burghul and half cup parsley in another bowl. Add salt, quarter teaspoon crushed peppercorns, two tablespoons olive oil and mix. Add the tomatoes, onion and cucumber and mix. This is tabbouleh salad.
Step 4
Heat two tablespoons olive oil in a pan. Add the chopped onion and sauté till soft. Add chicken and mix. Add salt, a little of the crushed black peppercorns and sauté. Mix cornflour in two tablespoons water. Grate the lemon rind into the pan. Add the corn
Step 5
Halve the lemon and squeeze the juice into the pan and mix well. Grind two tablespoons parsley with three tablespoons olive oil to make flavoured oil.
Step 6
Place a steel cylinder on the serving plate and put half the chicken mixture into it and press lightly. Top it with the tabbouleh salad. Press lightly. Gently remove the cylinder. Repeat this on another plate.
Step 7
Drizzle the parsley oil over the salad and around it.
Step 8
Sprinkle some more crushed peppercorns and serve garnished with crisply fried garlic slices.
Nutrition Info
Calories : 1058 Kcal
Carbohydrates : 51.6 gm
Protein : 36.7 gm
Fat : 78.2 gm
Other : Zinc- 1.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
