Bulgar wheat is a bit like couscous and just as easy to make. It will soak up the flavours of the lemon chicken and dressing, turning this into a tasty evening meal or alternative for lunch.
- 1 lemon, thinly sliced
- 4 large chicken thigh portions
- 60ml (4tbsp) olive oil
- 45ml (3tbsp) lemon juice
- 30ml (2tbsp) clear honey, warmed
- 225g (8oz) bulgar (cracked) wheat (see tip)
- 1/2 cucumber, finely diced
- spring onions, trimmed and finely chopped
- 45ml (3tbsp) fresh chopped mint
Preheat the oven to 190°C, 375°F, Gas 5. Push a lemon slice under the skin of each chicken thigh. Heat 15ml (1tbsp) of the oil in a frying pan and fry the chicken until golden. Transfer to a roasting tin with the rest of the lemon slices.
Mix 15ml (1tbsp) of the lemon juice with the honey; pour over the chicken. Roast for 20-25 mins until cooked through.
Meanwhile, place the bulgar wheat in a bowl and pour over boiling water to cover. Leave for 30 mins until grains are soft. Stir well and drain off excess water. Add the rest of the olive oil, lemon juice, cucumber, spring onions and mint and mix well. Season to taste. Serve the chicken on the tabbouleh with any pan juices poured over.
Bulgar wheat is a type of grain that’s parboiled, dried and finely crushed. It’s similar to couscous but has more texture. Find it in large supermarkets or healthfood shops.