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Bulghar, Date and Clemetine Salad with Chilli and Garlic Chicken

June 30, 2013

Perfect for a summer lunch or dinner. The flavours hint at Morocco and the salad could be served without the chicken as an accompaniment to a bbq! You can even make it the day before it’s needed. Yum!



Ingredients for 2

  • 140g bulghar wheat, prepared as per the packet and rinsed in cold water
  • 1 tsp ground cumin
  • 1 tsp allspice
  • 6 stoned dates, chopped
  • Small handful parsley, chopped
  • 400g can chickpeas
  • 2 tbsp flaked almonds
  • 100g baby spinach/watercress
  • 2 clementines, peel removed and sliced

For the Dressing

  • Juice 1 lemon
  • 2 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil

For the Chicken

  • 2 chicken breasts
  • 1 red chilli
  • 1 garlic clove, crushed
  • 2 tbsp butter, softened

How to

  • Put bulghar wheat, spices and a pinch of salt in a bowl and mix well.
  • Add dates, parsley, chickpeas, and almonds.
  • Pour dressing ingredients into a jam jar. Put the lid on and shake well.
  • Pour over the bulghar wheat and mix well.
  • Set to one side.
  • Season the chicken breasts.
  • Heat a large frying pan over a medium heat.
  • Add a drop of oil.
  • Cook the chicken breasts, turning regularly until cooked.
  • Whilst the chicken is cooking, chop the chilli and add it to the butter with the crushed garlic.
  • Once the chicken is cooked turn off the heat and stir in the butter.
  • Leave to cool.
  • Just before serving, mix the spinach through the wheat.
  • Divide between two plates, sprinkle with a few flaked almonds and decorate with clementine slices.
  • Slice the chicken breasts, place on top and drizzle with the melted butter.


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