Chicken Tabbouleh Recipe
Ingredients
| 1 cup bulgur or cracked wheat | ||
| 3 cups hot tap water | ||
| 1 1/2 to 2 pounds chicken breasts or legs, deboned and skinned | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 teaspoons olive or vegetable oil | ||
| Butter/Margarine | 1 Teaspoon | |
| Minced parsley | 2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 1/2 cup olive or vegetable oil | ||
| Lemon juice | 7 Tablespoon | |
| Garlic powder | 1/4 Teaspoon | |
| Thin lemon slices | ||
Directions
1. Place bulgur in medium bowl. Pour hot water over bulgur; let stand 30 minutes.
2. Cut chicken into 1/2-inch cubes; sprinkle with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 2 teaspoons oil and the butter in large skillet over medium heat. Add chicken; cook, stirring often until chicken is golden, 3 to 5 minutes. Set aside.
3. Drain bulgur and place in large bowl; add chicken, parsley, onion, 1/2 cup oil, the lemon juice, remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper and the garlic powder. Toss well. Cover and refrigerate at least 1 hour. Garnish with lemon.
2. Cut chicken into 1/2-inch cubes; sprinkle with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 2 teaspoons oil and the butter in large skillet over medium heat. Add chicken; cook, stirring often until chicken is golden, 3 to 5 minutes. Set aside.
3. Drain bulgur and place in large bowl; add chicken, parsley, onion, 1/2 cup oil, the lemon juice, remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper and the garlic powder. Toss well. Cover and refrigerate at least 1 hour. Garnish with lemon.
Chef
