Something different to the usual Sunday Roast. Much lighter: a real friends and family pleaser…
- Serves 4-6
- Difficulty Not too tricky
Dukkah Spiced Chicken
- 1 Chicken – Spatchcocked (ask your butcher to do this)
- 2 Tbsp of Olives Et Al Dukkah
- 3 Tbsp of Olives Et Al Extra Virgin Olive Oil
- 1-2 Red Onion(s), peeled and quartered
- 100g Bulgur Wheat
- Handful of Olives Et Al Pitted Kalamata Olives
- 2-3 Spring Onions sliced including green bits
- 1 Red Pepper – sliced and diced how you like it
- Zest and Juice of a Lemon
- Fresh Parsley/Herb or Leaves of choice (Rocket?)
- Salt and Pepper to taste
- Chicken Stock to cover
Take the chicken and place into roasting tin, dribble with olive oil, sprinkle liberally with Dukkah, tuck in the Red Onion and chuck in a glass of wine or some stock.
To cook, pre-heat oven to 180 – 190C and roast for 40 minutes or so until juices run clear. Cover with foil and rest for 5 – 10 minutes before serving.
To make the Bulgur salad, place Bulgur Wheat into a bowl and cover with boiling stock and leave for 10 – 15 minutes until all stock absorbed and Bulgar Wheat is al dente or just to your taste. Transfer to large bowl and fluff with a fork, stir in the Olives, Spring Onions and Red Pepper, Grate lemon zest over, then squeeze the lemon and add juice to the Bulgur Wheat. Season heavily with Pepper and a little salt, stir to combine. Scatter chopped herbs or leaves over.
To serve: Carve Chicken into chunks (2 wings, 2 breasts (halved), 2 haunches) and either place over platter on top of Bulgur Salad or let folk help themselves.
Pour any juices over the salad…
Perfect with a side salad of Strawberry & Tomato Salad (just google it…)