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

1. For the flatbreads, sift together dry ingredients
   in a bowl and add the salt.
2. Combine the water and oil, then add to the dry ingredients and mix with a wooden spoon to form a shaggy dough.  
3. 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. 
4. Divide the dough into 6 portions and roll into flat, oval shapes.
5. 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.
6. Once cooked, brush both sides with butter and set aside.
7. Combine tabbouleh ingredients in a large serving bowl, season well.  
8. In a bowl, stir together peanut butter, lime juice, soy sauce, chilli and garlic.
9. Add chicken and toss to coat in the peanut sauce.
10. 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.  
11. 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

The post Grilled peanut chicken with tabbouleh & flatbread   appeared first on MyKitchen.

Pizza’s great, but sometimes Saturday night calls for a takeaway-style Thai dinner, if you ask us. Our peanut-chicken noodles are super-cheap and will be on the table in 30 minutes.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
Salt and black pepper
4 skinless chicken breast fillets
¼ cup smooth peanut butter
¼ cup soy sauce
Juice of 1 lemon
¼ tsp chilli flakes
1 tbsp vegetable oil
2 cloves garlic, peeled and crushed
1 bunch spring onions, ½ chopped, ½ sliced diagonally
4 × 75g two-minute noodles, cooked as per packet instructions
20g coriander

METHOD
1. Bring a pot of water to a simmer, season, and add the chicken. Poach for 15 minutes, then remove from the heat and allow the chicken to cool in the water.
2. Reserve ½ cup cooking water and discard the rest. Slice the chicken.
3. To make the dressing, mix the reserved cooking water, peanut butter, soy sauce, lemon juice and chilli flakes in a bowl.
4. Heat the oil in a pan over high heat and stir-fry the garlic and chopped spring onions for 3 minutes. Add the noodles, chicken and dressing, and toss to coat.
 5. Serve the peanut-chicken noodles topped with the sliced spring onions and the coriander.

The post Peanut-chicken noodles appeared first on MyKitchen.