Enjoy this fab flexitarian dish!
Grilled peanut chicken with tabbouleh & flatbread
Serves 6
This tabbouleh uses bulgur wheat, which has four times the fibre of couscous, making it a low-GI meal. Omit chicken for a vegetarian alternative.
Ingredients
For the flatbread
2 cups flour
1 tsp garlic powder
1 ½ tsp baking powder
1 tsp salt
1 cup water
2 Tbsp olive oil Canola oil, for frying
Butter, for brushing
For the tabbouleh
¾ cup bulgur wheat, cooked
⅓ cup olive oil
¼ cup fresh lemon juice
1 clove garlic, minced
80g finely chopped parsley
½ large cucumber, cubed
2 salad tomatoes, diced
20g fresh mint, finely chopped
2 spring onions, sliced
Salt and milled pepper
For the peanut chicken
¼ cup smooth peanut butter
2 Tbsp lime juice
2 Tbsp soy sauce
½ red chilli, deseeded and finely minced
3 cloves garlic, minced
2 chicken breasts, thinly sliced
2 Tbsp canola oil
Method
- For the flatbreads, sift together dry ingredients
in a bowl and add the salt. - Combine the water and oil, then add to the dry ingredients and mix with a wooden spoon to form a shaggy dough.
- Tip dough onto a floured work surface and knead by hand until smooth, about 5 minutes. Cover with a bowl and rest for 10 minutes.
- Divide the dough into 6 portions and roll into flat, oval shapes.
- Add a drizzle of oil to a hot pan and fry the flatbreads one at a time until cooked through and lightly charred, about 3 minutes each side.
- Once cooked, brush both sides with butter and set aside.
- Combine tabbouleh ingredients in a large serving bowl, season well.
- In a bowl, stir together peanut butter, lime juice, soy sauce, chilli and garlic.
- Add chicken and toss to coat in the peanut sauce.
- Heat oil in a pan over medium heat. Brown chicken on both sides, then tip in remaining sauce and fry for 5-8 minutes or until chicken is cooked through.
- Serve the peanut chicken alongside the tabbouleh and flatbread.
Recipes and styling: Sjaan van der Ploeg
Photography: Zhann Solomons
Also read: Grilled chicken breast with raw veggie salsa
