Marinated chicken, with quinoa tabbouleh salad, on a tahini yogurt base
- Summer
- Quick & Easy
A simple summer dinner that's perfect to make when it's too hot to cook.
Ingredients
For the Chicken:
4-8 chicken thigh fillets, skinless & boneless
4 heaped tbsp Yeo Valley Organic Natural Greek yogurt
2 tbsp harissa
1 tbsp honey
1 tsp dried oregano
1 garlic clove, grated
For the Bulgur:
200g bulgur wheat
1 chicken stock cube
½ cucumber, diced into cubes
2 spring onions, sliced
8-12 radishes, finely diced
20g parsley, finely diced
20g mint, finely diced
1 lemon, juiced
To serve, pomegranate seeds
To Finish:
8 tbsp of Yeo Valley Organic Natural Greek yogurt (2 tbsp for each bowl)
1 tbsp tahini
1 garlic clove, grated
Sumac, to sprinkle
Method
1. Put your chicken thighs in a bowl with yogurt, harissa, honey, oregano and garlic, with 1 tbsp olive oil. Mix together, covering the chicken completely. Marinate in the fridge for at least 2 hours.
2. Add bulgur wheat to a pot along with double the amount of water & bring to a simmer with the lid on. Add a chicken stock cube if you like or season with salt. Once simmering, reduce the heat to low & cook for 10 minutes. Then turn the heat off & allow the bulgur to steam in the pot for 5 minutes further.
3. Roast your chicken in an oven at 180C or an air fryer for 15-20 minutes, until chicken is white throughout and yogurt dressing beginning to char. Leave to rest while you make the salad.
4. Slice your cucumber, spring onions & radish into thin rounds. Chop the parsley & mint. Add these to a large bowl along with your cooked bulgur. Season well with salt, black pepper, lots of good quality olive oil & lemon juice.
5. In a separate bowl, mix yogurt, with tahini and garlic.
6. When you’re ready to serve, slice up your chicken.
7. Spoon 2 tbsp of yoghurt over the base of each plate, top with the chicken.
8. Pile the bulgur on top, finish with pomegranate seeds and a sprinkle of sumac.
In this recipe...
Natural Yogurt
10
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