Its not often that I eat bulgur wheat as I tend to prefer couscous, which is similar, but I was determined to like it more by getting lots of flavour into it. The Bloke loved it, as did I. Simple, colourful and pretty healthy and in this case, served with a juicy pan fried chicken breast. This is a dish for one of my aunts in Ireland, she loves avocado and would love this! Here you go Mona.
3 tomatoes
1/2 tsp. sugar
1/4 tsp. salt
2 tsp. + drizzle olive oil
80-100g cooking chorizo (chopped)
100g bulgur wheat
100g frozen spinach (or fresh)
2 chicken breasts, skin removed
1 tsp. smoked paprika
1 avocado, peeled & chopped
2 apricots, stoned & sliced
4 spring onions (scallions)
1 lime
salt & pepper
Method:
Cut the tomatoes in half and put into a small roasting dish. Drizzle over 1 tsp. oil, the sugar & salt and put into a hot oven (about 220 C) for approx. 35 minutes, until beginning to blacken. Turn the oven off and leave in the oven to dry out while you prepare the rest of the meal.
Fry the chorizo in a dry frying pan on a high heat until crispy. Drain on kitchen paper and put in the still warm oven with the tomatoes to keep warm.
Cook the bulgur wheat in boiling water for approx. 8 minutes or until its tender Add the spinach a couple of minutes before cooking time finished. Drain and set to one side in a large bowl.
Put the chicken breasts in between two sheets of cling film (saran wrap) and hit the fat part with a rolling pin to flatten out the chicken and make it more even to cook. Put onto a plate and sprinkle with the smoked paprika, a little salt & pepper and a drizzle of olive oil.
Cook the chicken in a frying pan with 1 tsp. oil, both sides, until cooked through. Slice into 1 cm slices.
Now take the bowl of bulgur wheat and stir in the chorizo, apricots, spring onions and avocado. Squeeze in the juice of the lime and drizzle with a little olive oil. Season to taste and pile onto a platter or plate. Top with the roasted tomatoes and the chicken and serve.
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