Name: Warm chicken tabbouleh
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (160g) burghul; 500 gram chicken tenderloins, sliced thinly; 2 clove garlic, crushed; 3/4 cup (180ml) lemon juice; 1/4 cup (60ml) olive oil; 250 gram cherry tomatoes, halved; 4 green onions, chopped coarsely; 1 cup coarsely chopped fresh flat-leaf parsley; 1 cup coarsely chopped fresh mint

Ingredients

1 cup (160g) burghul

500 gram chicken tenderloins, sliced thinly

2 clove garlic, crushed

3/4 cup (180ml) lemon juice

1/4 cup (60ml) olive oil

250 gram cherry tomatoes, halved

4 green onions, chopped coarsely

1 cup coarsely chopped fresh flat-leaf parsley

1 cup coarsely chopped fresh mint

Method

1.Place burghul in small bowl, cover with boiling water; stand 15 minutes, drain. Squeeze out as much excess water as possible.

2.Meanwhile, combine chicken, garlic, a quarter of the juice and 1 tablespoon of the oil in medium bowl; stand 5 minutes. Drain; discard marinade.

3.Heat 1 tablespoon of the oil in wok; stir-fry chicken mixture, in batches, until chicken is browned and cooked through. Cover to keep warm.

4.Place burghul, tomato and onion in wok. Stir-fry until onion softens. Remove from heat; add chicken mixture, parsley, mint, remaining juice and remaining oil, toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook