- Total time 50 minutes
- Portion size 6 servings
Ingredients
Tabbouleh:
Roast Chicken:
Method
Tabbouleh:
Place bulgur in heatproof bowl and cover with boiling water. Let stand until tender, about 30 minutes. Drizzle 1 tbsp olive oil over top; fluff with fork.
While bulgur is standing, place cucumbers and tomatoes in strainer set over bowl. Season with salt and pepper; let stand for 10 minutes.
In large bowl, combine bulgur, vegetables, herbs, lemon juice, and remaining olive oil. Season with salt and pepper. Refrigerate until ready to serve.
Roast Chicken:
Preheat oven to 375°F. In small saucepan, heat zest and juice of 1 clementine, honey, saffron and cinnamon stick just until mixture is thin and easy to stir. Remove from heat; let stand for 10 minutes. Slice remaining clementines into rounds.
Heat olive oil in large cast-iron skillet over medium-high heat. Brown chicken on both sides; brush with some of the honey mixture. Add figs, shallots, olives and clementine slices to skillet. Add chicken broth and thyme; pour in remaining honey mixture. Season with salt and pepper. Transfer skillet to oven; cook until chicken is cooked through, about 30 minutes. Remove cinnamon stick. Serve with tabbouleh. Garnish with pearl onions (if using).
Test Kitchen Tip: Add a bowl of your favourite spiced olives to serve alongside this dish.
Nutritional facts PER SERVING: about
- Fibre 7 g
- Sodium 450 mg
- Sugars 11 g
- Protein 25 g
- Calories 360
- Total fat 19 g
- Cholesterol 295 mg
- Saturated fat 6 g
- Total carbohydrate 22 g
