Bulgur salad with chicken
- Bring the water to a boil, add salt and add the broccoli, grated in pieces, cover and cook for 4 min. Put the chicken on parchment paper, add salt, pepper and coriander, wrap in paper and beat to a thickness of 1.5 cm. Heat 2 tablespoons of oil in a pan and fry the chicken for approx. 3-4 min on each side. To get a golden color. Remove the broccoli from the side and leave it to drain, save the water and return it to the stove. Then fry the broccoli briefly on a grill pan. Put marinated lemons and bulgur in water, cook covered and stir occasionally. (ca. 7 min.) Cut the radishes in half, wash the spring onions and cut them into rings, tear off the mint. Mix everything together in one bowl, add wine vinegar, olive oil, salt and pepper. Drain the bulgur, and shake into a larger bowl or bowl. Mash the lemons and mix into the bulgur. Put broccoli on the bulgur, then the meat cut into pieces. Fry the sunflower seeds briefly in a pan on which the chicken was roasted. Then sprinkle them over the meat and bulgur, grate the horseradish over, or cut it into small pieces. Add yogurt and harissa and serve with lemon. I didn’t use seeds and spring onions.
The recipe is from the book Jamies 15 Minuten Küche.