Recipe & Pic from Jo Cooks
Another hot-weather entrée salad that will help keep you cool this week!
Chicken
2 teaspoon smoked paprika
1/2 teaspoon turmeric
2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoon pepper or to taste
1 teaspoon salt or to taste
1/4 cup lemon juice from about 2 lemons
1/2 cup olive oil
1 teaspoon red pepper flakes
4 cloves garlic minced
1 pound chicken breasts boneless and skinless
1 large onion sliced
Tabbouleh Salad
2 cups water
1 cup bulgur wheat uncooked
1/4 cup olive oil
1/4 cup lemon juice (from 1 or 2 lemons, depends on size)
3 cups tomatoes chopped small
1 cucumber chopped small
1/4 cup green onions chopped (use your Tropea onions!)
2 cups fresh parsley chopped
1/4 cup fresh mint chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
Other Optional Ingredients
1/4 cup feta cheese crumbled
1/2 cup Kalamata olives
pita bread
hummus
1 avocado sliced
In a 8×8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavor you’ll have.
Preheat the oven to 425 F degrees.
Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
Let the chicken rest for 5 to 10 minutes before slicing.
Tabbouleh Salad
While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.
Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.